curry question

getcarter

First I've got to make this clear that I can't eat curry at all, even the very mildest burns my mouth so I can't taste things to check.

I've got a chicken korma in the fridge (been there a couple of days), I've got a feeling curry gets hotter if you leave it to marinate, now how do I make it cool down again, I've got a idea it's something to do with a potato but that's all. The curry is for my 9yo and though he does like korma I don't want to put him off curry by burning his mouth!

My other question is how do you make Pilau rice from normal or are they two different things?

See, I told you my knowledge of curry etc. is very limited!

comping_cat

Not sure about pilau rice, i normally make egg fried rice, but with regards to the curry, to get my children to eat it when they were younger, i used to add some runny cream or milk to help with the strength of the curry. Potato might work, although ive normally used potato to help get rid of salt.

Philippa36

I always add plain yogurt to cool down a hot curry. Don't know about the rice question.

Swan_2

like catowen & Philippa36 I used to put cream and/or yogurt in curry to cool it for my kids when they were younger, now they're all curry fanatics

I agree with catowen about the potato thing too, it sounds a bit like the tip for rescuing over-salted soup

about the pilau, do you mean cook it from scratch or make some from already cooked rice?

comping_cat

http://www.bbc.co.uk/food/recipes/database/tandoorichickenwithp_886.shtml
Here is a recipe which includes pilau rice, HTH.

getcarter

I think I want to cook the rice from scratch, it's the only rice my OH will eat and the only way I can get it at the moment is in those microwave things

Spendless

In addition I'd give him a glass of milk to drink whilst he has his curry. Very soothing on a burned mouth.

ET03

coconut milk to cool it down

Pink.

There's a recipe for pilau rice here. Like Philippa, I use natural yoghurt to take the heat out of a curry for the little ones.


Pink

Gingham_Ribbon

Another vote for yoghurt.

MrsB_2

Is it a homemade Korma? If so then add more of the coconut milk used to make the sauce. If not, then it wont matter how long you leave it, the flavour wont intensify in a ready meal version.