How do you reduce the bitterness in chicken curry?
Online Answer
If the curry is bitter The chances are you can rescue your bitter curry by: Add equal parts sugar and salt, a teaspoon at a time, mixing well between each pair of additions and tasting until the curry is no longer bitter. Sugar and salt help to reduce bitterness. You can use any sweetener or salt you like..
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White meat (chicken breast) gets tough and dry when overcooked, and it can never be fixed. ... If you cook this meat for a long time at a low temperature in the presence of water (incl the water in the meat itself), that connective tissue that starts off tough and chewy will melt and become delicious and juicy.
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Add some yogurt and oil while marinating the chicken. If you really want the flavor to seep into the chicken, marinate it overnight or 2-3 hours in the refrigerator. Make sure to let the marinated chicken thaw for 45-60 minutes before cooking it. Yoghurt is alright.
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Veggie curries – cauliflower, chick peas, lentil (dhal), aubergine or spinach – are good for boosting filling fibre. Dry dishes, such as tandoori, tikka or bhuna, are usually much lower in calories than those with sauce. Tandoori has around 370 calories per serving.
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So, you'll need to temper your yoghurt — take 1 cup of room temperature yoghurt and gently stir in ¼ cup of the hot liquid from the curry. Once it's emulsified, stir in another ¼ cup and repeat until you have 1 cup of each..
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But in case you added more water than required, there are a couple things you could do.
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