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Old 09-13-2018, 11:53 AM
 
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I made my much loved Butter Chicken and used a new Curry Paste... WOW! is it spicy. I do love spicy but am finding this is too much.


Any ideas how to tone it down? Would sour cream help?
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Old 09-13-2018, 12:08 PM
 
Location: Florida
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Quote:
Originally Posted by brava4 View Post
I made my much loved Butter Chicken and used a new Curry Paste... WOW! is it spicy. I do love spicy but am finding this is too much.


Any ideas how to tone it down? Would sour cream help?
Make another recipe for the curry, leaving out the curry paste, in a separate pan and add to the first dish. I've done it with Thai curry.
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Old 09-13-2018, 12:11 PM
 
Location: 49th parallel
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Yes, sour cream (or any cream) will tone it down. A bit
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Old 09-13-2018, 12:37 PM
 
Location: McAllen, TX
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Spicy can be offset (to a point) with sour or sweet. Vinegar or lime juice for sour and a bit of sugar or honey for sweet.
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Old 09-13-2018, 12:47 PM
 
Location: North Idaho
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If it's a curry recipe, I suggest plain yogurt instead of sour cream.

Sometime, though, you just need to cut your losses. Rinse off the meat and throw the sauce out.
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Old 09-13-2018, 12:57 PM
 
Location: Southwest Washington State
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Take out some of the sauce, and sub in some chicken broth, or some other suitable liquid.
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Old 09-13-2018, 01:12 PM
 
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Thanks for all the suggestions. I've learned my lesson for next time.
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Old 09-13-2018, 01:13 PM
 
Location: NoVa
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Quote:
Originally Posted by oregonwoodsmoke View Post
Sometime, though, you just need to cut your losses. Rinse off the meat and throw the sauce out.
This. Just re-use the meat into a stir fry dish (after rinsing and chopping it into bite size pieces). Once a dish is done and too spicy, it's done. No matter what you add, it's not going to tone down the heat.
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Old 09-13-2018, 04:10 PM
 
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You know what tones down the spiciness of butter chicken? Butter.
Cream would help as well.
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Old 09-13-2018, 05:33 PM
 
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i think plain greek yogurt would work
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