Will I ruin the curry??!

[cookingquestion]

Sorry this is obviously not an AIBU but I need a quick answer so posting for traffic!

I've just started to make a chicken curry which I'm going to chuck in the slow cooker for tea tonight. I've used coconut milk for the sauce but it's far too watery! If I add flour to thicken the sauce up will I ruin the curry? Is there anything else I can do to salvage it?!

Thank you!

Chuck it in. Cook it.

Then put the sauce in a pot at the end and cook it til it’s reduced down to the thickness you want.

Put potatoes in and see how it looks later - if it's still too watery you can mash some up. Also they'll absorb some of the water.

Take the lid off for last hour or two.

Ground almonds are good for thickening curry.

Leave it as it is because it might thicken up before teatime. If by 3pm it’s still watery, take a cup of sauce out, add flour to it & heat it on the hob. When thickened, add it to the rest of the curry but I doubt you’ll need to do this.

Lentils are good for thickening too

Let it simmer with no lid until it's reduced to the consistency you want.

Great suggestions thank you all!
I'm going to see how it is later on and then add flour if needs be.

Next question: 6 hours on low or high? I've had the chicken cooking in a pan on the stove for around 10 mins so it hasn't gone into the slow cooker completely raw. I don't want to over cook it 🙈

Yes, handful of lentils

Perfect, red lentils will absorb all the liquid. They expand quite a lot so put a small handful in now and after an hour see if you need to add more.

Are you planning rice with the curry? If so you could put it in the slow cooker and it will cook in the liquid.

Yes we are having it with rice

Yeah happened to me. Flour does help

How long would you put the rice in for please?

This times a thousand.

Yes to almonds and/ or potatoes. Definitely no to flour! Also if it’s runny all the better to mop up with chapatis .

Chicken gravy granules have worked for me in the past 😁

You will not ruin the curry by
1 leaving the lid of near the end to allow some reduction.
2 adding some thickening agent. Flour or ground almonds etc. (Add the flour to cold water/milk then stir in. No lumps)

i do not add the coconut milk until the last 20 minutes because I think coconut milk doesn’t really withstand cooking for hours and hours.
you will not ruin your curry. And yes, totally jealous at the thought of your home made curry now.

Ground almonds are great for thickening up a curry.

On low for 6 hours and stir it occasionally

Op you don’t pre cook the chicken before you put it in the slow cooker. You just put all the raw ingredients in . On low a slow cooker hits 190 degrees, on high it’s 300.

I cook the spice base and brown the chicken in the base on the hob for 10 mins before putting it in the slow cooker. It adds a depth of flavour to the curry & you don't get the boiled spice taste.

Whack some red lentils in and bob's your uncle.

Some cornflour (mixed in cold water first), a handful of oats or some instant mashed potato flakes are also options I've used.

Browning rhe chicken for a curry isn’t required. It’s personal taste, but the op isn’t browning, she’s been cooking rhe chicken for ten mins