Does natural yogurt in curry make it taste bitter? Worth the calorie save or just use cream?

[mameulah]

That is all, tia!

I always use yogurt in curries - never cream. Not bitte at all.

Thanks

Yep, agreed. I always use yoghurt too.
I'd only pop some cream in if there was some open and needed using up. Those ones seem very rich.

Ooh, yoghurt in curries is brilliant! Not bitter at all, really tempers the fierceness of a strong one.
Never tried cream but I often make a curry with coconut cream.

If I use low-fat yoghurt, I always beat s spoonful of cornflour into it before adding, helps avoid any splitting disasters...

And yes to the cornflour - really makes a difference.

Love the cornflour tip, thanks. About how much yogurt do you use when cooking a curry with four chicken breasts?

Thanks everyone!

Yoghurt isn't bitter. Some can be a bit sour, but that can work well in some curries. If you want to avoid that, go for greek-style or on of the mild bio yogurts.

Natural yoghurt isnt bitter on its own. It's great in curries. I tend to just tip some in until it looks/tastes right, so no help on quantities, sorry

I usually use yoghurt instead of cream for curries, but instead of mixing it in to the sauce and cooking it, I usually make the sauce a little thicker and just put yoghurt out on the table for people to mix in as they want

Yoghurt is acidic, not bitter. Don't cook with it, however, just stir in a few spoonsful right at the end after the dish has finished cooking and you've switched off the heat. If you avoid the wimpy fat-free type yoghurt it'll add creaminess and won't go thin.

Madhur Jaffrey has a lot of recipes where the sauce is made with yoghurt -

I use it to marinate the meat in for an hour before cooking with a teaspoon of cumin seeds.