Sometimes when i cook chicken curry, it turns out a bit sweetish taste even if i only use a couple of onions and 2 tomatoes. Is it better to use fresh tomatoes rather than tinned ,im wondering if the canned variety contain a lot of sugar, hence the sweet taste . Or do you think its best to use less onion (for a medium sized chicken or 500gms). Basically i would prefer not to have a sweet taste to the salan. Also, when you need a smooth and thin curry for example when you make kofta salan do you blend onions before or after they are cooked?
Re: A couple of questions
a couple of onions and 2 tomatoes for 500grams? hmm try using just the one onion and two fresh tomatoes when u cook… “a couple” sounds like a lot.. and that could be the reason why the salan is sweeter than usual..
and for the gravy bit in kofte… what u can do is… put the onions in first with a bit of water and let them soften for a bit… u can add the masala at the same time.. but let the onions soften so they will easily mash up when u are “bhooning” the kofte later… another trick is, u can use the blender to mash all the onions up… u get a really nice thick and smooth gravy this way :k:
Re: A couple of questions
Thanks Sadzz, Ill try 1 onion next time and see if it tastes less sweet.:) Would
Re: A couple of questions
Thanks Sadzz, Ill try 1 onion next time and see if it tastes less sweet.:) Would you blend onions before or after they are cooked?
Re: A couple of questions
well when making the gravy for kofte... i put one onion within the kofta mix.. so in the keema... and i use one for the gravy... i blend the onions and garlic first and put that on the stove with a bit of water so the onions soften up.. then add blended tomatoes and chillies (they cook pretty quickly na)... and then u can add the kofte... :)
Re: A couple of questions
use fresh tomatoes.. makes a whole lot of diff... just use one onion.. also.. make sure ure not burning ure onions when browning them.. cuz that also makes the curry sweet...
for kofte.. u make a paste out of all ingredients for the curry so u dont have things floting about... just like u make a paste out of all ingredients before adding them to the meat to make the meatballs...
cook curry for a bit in 1 big spoon of oil... add water and cook on high heat... then lower the heat and add the koftay and let cook on low heat until koftay are tender...
Re: A couple of questions
I did use 1 onion in chicken keema mixture, then also another 2 for the gravy, so yes, maybe im overdoing it with the onions . Sadzzzz, can i ask, when you add onions to water to soften them, do you not fry them after to get brown coloured? when soft, do you add the tomatoes straight to onions?
Re: A couple of questions
^shaztaf, i dont u need to be browning the onions for the gravy... do as khawateen said.. blend all the ingredients for the gravy (onions, garlic, tomatoes and chillies), add oil to the mix and a bit of water before u add the masala... once the oil is boiling, u can add more water to get a thicker gravy affect..
i usually soften the onions in water IF i havent blended the onions using a blender...