August's Fragrant Chicken- Question

[lesliem]

Hi everyone,

I made the Fragrant Chicken from the Aug. issue tonight. It was tasty and is definately fragrant but it did not thicken. I halved the recipe including halving the amount of flour- I don't know if that was the problem. I have had this happen other times when I have used non-fat dairy products in cooking, specifically using evaporated skim milk for cream. Has anyone else had the same problem and solved it? Or, does anyone have any tips for me? I thought I followed the instructions but maybe I missed something????

[Tally]

Hi lesliem,
I made this recipe last night and enjoyed it. My DH and really like Indian food - this was a bit mild but had very nice flavors.

I made a few changes - put a little less curry powder, and used a bit of boneless, skinless chicken thighs to add flavor.

I used low-fat sour cream, and noticed that it wasn't as thick as pictured. What I did was add another dollop of sour cream.

One trick that my mom used to use to thicken sauces, although it adds some calories, is to shake up flour and milk in a small container and add a bit to the sauce.

[cindyh]

Hi Lesliem,

I also found that the sauce was not as thick as pictured. My family enjoyed the recipe, though next time I am going to serve it over rice. This may help hold the sauce in place.

Tally - I agree with you - we really enjoy Indian food at my house and this was a good dish, but I may consider making it a little spicier next time.

[Tally]

Cindy - Right afer we ate it I remembered that we had a whole jar of garam masala paste in the cabinet. D'oh!! Next time I will add a bit of that to the recipe to give it a bit more kick.

[stefania4]

Yum - we loved this! I was drooling the whole time I was cooking, it smelled so good.

I doubled the amount of almonds (fiance hates onions). It seemed to thicken up pretty well. I also used 3/4 cup of broth instead of 1 cup. Also, I added a little soy sauce - it needed some saltiness.