What could be the reason for a chicken salan to be really dark coloured once its cooked?
Could it be that the onions were cooked too dark, less haldi? less tomatoes?
Its happened a few times and Im confused why its happening, the chicken itself tastes fine..just the colour of the masala is like a dark colour… :S
Re: Chicken curry too dark
Coloor of fried onions play important role ...dark fried onions always give dark colour to curry...onions should be golden in colour for perfect salan colour and also the colour of Red Chilly powder is equally responsible for the colour.
Re: Chicken curry too dark
cook the onions less and add paprika
Re: Chicken curry too dark
or maybe too much garam masala? or other spices
Re: Chicken curry too dark
If you are using roasted dhania powder or roasted cumin powder it may have been roasted too much....
Re: Chicken curry too dark
If it tastes fine, then what does it matter if the saalan is too dark? 
I think it could be down to the onions being browned too much…
Re: Chicken curry too dark
try cooking the onions until soft and golden, see what happens
it seems like the onions are causing this dar colour...i shall try making them a light golden next time..
Thanks guys
Re: Chicken curry too dark
add half a cup yogurt towards the end to make it lighter. I prefer dark curry and sanvlee kurri.
Re: Chicken curry too dark
^ditto :k:
Re: Chicken curry too dark
lol, im planning to add yoghurt to it tonight to make the colour a bit better and calm the spices down a bit too...Thanks guys
Re: Chicken curry too dark
^ I was going to suggest the same. Try adding yogurt to it :)
Some people use prefried onions in their cooking. Try using fresh onions....more tomatoes........and make sure that your masala is of good quality. Have you tried using tomato paste in your cooking? It's faster than using fresh tomatoes......it's still healthy.........and it gives the cooking a more red color.
Re: Chicken curry too dark
^:rotfl: