Save a spicey curry

pugwall

I made a chicken balti and I used 5 dried birds eye chillies. It's way too spicey for my palate. Any ideas on how I can salvage this dish?

CuppaCocoa

Add some natural yoghurt.

Gloomtastic!

Add cream or yogurt? Or else pass it to me, I love spicy food! (I can swap it for some south indian curry I made yesterday, that was pretty tame).

thegreatiam

add more ingredients to make the ratio of chilli to the rest of the dish less.

If i'm making a chilli for someone else to eat who may not like spicy food. an old person for example, or a baby maybe. then ill add diced potato or pasta.

You could add in some carrots without affecting too much, or a whole lot more chicken.

My mother will add in a large potato cut into 4 and leave it in the pan when serving or scoop the potato chunks out before dishing it up, this will have the same effect and not screw with the dish too much.

Serve it with the yoghurt tho.

rubadub

thegreatiam wrote: »

add more ingredients to make the ratio of chilli to the rest of the dish less.

Very similarly you can take out some sauce leaving the chicken behind, freeze the hot sauce and use it in the future, and add back in mild sauce to dilute it down. This way you do not end up with too much.

thegreatiam

rubadub wrote: »

Very similarly you can take out some sauce leaving the chicken behind, freeze the hot sauce and use it in the future, and add back in mild sauce to dilute it down. This way you do not end up with too much.

yup, very smart. I keep frozen stock in the fridge for a similar reason.