Im making chicken masala and...?

Question

I have all the ingredients apart from coconut milk or yogurt. I need s substitute. And yes i want this curry to have a lot a sauce..

Answer 1

Any type of milk product will work, just don't use skim.  You can also you sour cream.  

Answer 2

you could use regular milk but anything less than 2% is not going to work. Half and half will work but it'll add a lot of fat and calories to the dish. It's really not going to taste right without coconut though.

Answer 3

ok good...

Answer 4

maybe you should think of a different curry.  I would use a food processor to whizz together a tin of chopped tomatoes, some chopped onion and garlic and a fresh chilli plus a teaspoon of ground chilli/curry powder.  saute some peppers and chicken pieces, cover in the sauce and cook for about 20 minutes to thicken and cook through.  You can add some other spices if you have them such as cumin, coriander seed, cayenne pepper.  finish off with a swirl of double cream if you have it or just a sprinkling of garam masarla or some toasted almond slivers.  Garnish with a bit of parlsey or coriander (cilantro). Eat with rice.

Answer 5

use fresh tomato, tomato puree, or tomato diced in can

Answer 6

Substitute any of the following for 1 cup of plain yogurt:

1 cup buttermilk or sour milk

1 cup sour cream

1 cup cottage cheese, blended until smooth

Thick Coconut Milk Substitute:

Ingredients:

1/3 cup milk

1 teaspoon cornstarch

1/2 teaspoon coconut extract

Preparation:

Combine milk and cornstarch in small saucepan. Stir constantly over high heat until mixture boils and thickens. Immediately pour into small bowl; stir in extract.

hope this helps.              good luck and enjoy.

Answer 7

Add Heavy cream. or add water with powdered cashew or peanuts, this will give you thick consistency.

I sometimes add ground fried onions to get a sauce without being too watery.

Answer 8

For a dinner that is for two (2 chicken breast size), this is my own recipe you're welcome to try--it's very good and has lots of sauce.  

Rinse & pat dry boneless chicken b*****s; season with pepper.

Heat a deep skillet to medium and add 2 tbsp butter & 1 tsp olive oil.

Add chicken to skillet and cook until juices are clear (don't brown chicken).  Remove & set on plate.  Cut into chunks while the other stuff is cooking--see below.

Chop 1 medium onion (I use Vidalia, a sweet onion) and finely chop clove garlic (mince)

Heat same skillet to medium, melt 2 tbsp butter and add onion & garlic.  As it softens, add 1 tsp paprika and curry/masala to taste--2 tbsp? (I like mine hot and buy it from a local Indian grocer).

Cook & stir onion & curry mixture until soft.  Reduce heat.

Peel, core & grate 1 apple and add grated apple to curry mixture.  Stir well.

Add 1/4 cup raisins, 2 tbsp grated coconut (dried or fresh) and 2 cups chicken broth. Stir well, cover and let simmer (while you cut up the chicken).

Add the chicken to curry & broth mixture and cook covered on low for 30 minutes.  

Add 2-3 mushrooms sliced and cook for 5 minutes.

Mix 1 1/2 tbsp cornstarch with 3 tbsp cold water until smooth.  Blend slowly into broth mixture until it thickens to consistency you like.

Let simmer for 5 minutes then stir in 1/4 cup cream (I've also used milk and half/half, and this works as well).  Let heat well, about 5 minutes on low.

Served with rice.

Sometimes I make this just for myself and take the leftovers to work for reheating in the microwave at lunch.