Can I fix chicken curry dishes that are too spicy?

Yes, you can easily rescue spicy chicken curry dishes by stirring in a little dairy, like plain yoghurt or cream, right before serving to cool down the intense heat.

Does Rajah curry powder make a curry bitter if cooked too long?

Any spice blend, including Rajah curry powder, can become bitter if burnt during the frying process. Always fry your spices gently on a low heat to release their authentic flavours without burning them.

How To Save Your Curry From Common Mistakes

Flavour Rescue: Four Easy Ways To Save Your Curry

Don’t let anything come between your family and a delicious plate of curry. Every now and then even master chefs have an off day in the kitchen. It could happen that your curry turns out to be a bit of a flop, but don’t despair. Here are some easy ways that can save the day if your curry is on the way to becoming a disaster.

These tips will help you quickly transform your meal from a potential failure to a lip-smacking masterpiece.

Why Chicken Curry Dishes Sometimes Need Rescuing

Whether you are preparing a hearty beef stew or experimenting with various chicken curry dishes, things can occasionally go wrong. Because poultry cooks relatively quickly, the sauce needs to be perfectly balanced early on. If your pot loses its balance of flavours, or you accidentally used too much spice, knowing how to quickly recover is essential to saving your dinner.

How to Save Curry that’s Too Hot

A good curry should be spicy and flavourful, but not so hot that it becomes overwhelming. When your spicy curry is too intense, it can make the meal difficult to enjoy.

Solution: Add dairy. A curry that is too hot to handle can be defused by the addition of a little dairy. A tablespoon of yoghurt, a dollop of cream or even a sprinkle of cheese does wonders to cool the hot spices in the dish.

Top Tip: Add the dairy when serving but don’t add it while cooking on the stove. It may curdle on high heat.

For a mild curry taste why not try Boerewors Meatball Stew with Butternut Isijingi. Made with Rajah Flavourful & Mild Curry Powder, it’s ideal for those who prefer fragrant to fiery

How to Save Curry that’s Too Watery

Just as flavour is important, so is presentation. When your curry is too watery, it may not look as appetising as you would like. The perfect curry has a rich, thick sauce that clings to the rice and vegetables it coats.

Solution: Combine a teaspoon of corn flour with two tablespoons of water to form a paste. Pour this paste into the food and allow to simmer on low to medium heat. Voila! Your sauce will slowly get thicker and creamier - delicious!

This Beef and Sweet Potato Curry is a curry recipe that delivers the perfect consistency. With a meaty sauce that covers the veggies you cannot go wrong when serving this hearty meal to your family and friends.

beef-and-sweet-potato-curry-with-couscous

How to Save Curry that Tastes Bitter

Your curry can taste bitter if the spices and garlic are burnt or if you’ve added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat. Doing this will bring out its flavour and is all you need for the perfect curry base.

Solution: While cooking your curry spices, add a pinch of salt to bring out the natural sweetness of the spices. Alternatively, add a teaspoon of sugar and stir well before tasting.

Top Tip: If you’ve added too much sugar, you can counteract this by adding a few drops of lemon juice.

How to Save Burnt Food

In the hustle and bustle of life it is easy to get distracted and forget about the pot on the stove. You might be multitasking; helping a child with homework while your pot is bubbling away or perhaps you were engrossed in a book or captivated by the TV series you’re watching. If you’ve burnt the food, don’t panic!

Solution

First things first, remove the pot from the stove.
Then change the pot the food was cooked in, making sure not to scrape the burnt food at the bottom.
Cut up a potato or two and add it to the food.
Simmer on a low to medium heat for about 45 minutes.
The potatoes will absorb the flavours and smells, which will take the burnt taste away.

Top Tip: Did you know that adding a teaspoon of peanut butter to the pot can help mask the burnt flavour?

Relax! Everyone has their off days, and no home cook is perfect. Remember that even the biggest mistakes usually have a workaround. If you are new to making curry and you want to get better at preparing this beloved South African dish, check out our Tips For The Perfect Curry.

If your curry is too watery and you don't have corn flour, you can simmer it uncovered to let the excess liquid evaporate, or mash some of the potatoes and vegetables already in the pot to naturally thicken the sauce.