Creme fraiche or cream to mildify (new word) curry for small children

[Jbck]

DD loves pakora, chicken tikka, naan, rice etc but refuses to try any of the curry sauces as she's convinced they'll be too nippy. I'm making balti for me & DH but I said I'd get her a special childrens sauce and she's promised to try it. Will it be fine to mix a tablespoon of sauce with either creme fraiche or cream to make up amount to suit & which do you think would be best. I'm tending towards creme fraiche but wonder if anyone's tried this.
TIA

or coconut milk?

i think either would work. creme fraiche will be a little sharper i should think. plain yog would work too.

None in & I'm not heading to shops Tut. Got both of the others & figured one would do, she might only try a mouthful so a tin would be a waste. Will bear it in mind tho'.

Add creme fraiche and a spoon of mango chutney to the curry sauce and she will love it.

God you guys are quick in here, off to rinse my rice. Thanks for suggestions, mmmmmm mango chutney [homer drooling emoticon]

I mildify curry with creme fraiche, it works fine.

cream doesnt really help very much. Don't know about creme fraiche, never tried it in curry. Plain yoghurt really is the best bet.

I use yogurt

All dairy is good for taking down the heat in curries as the fatty milk proteins bond with the chilli oils and dilute it, making it less spicy. Which is why water doesn't cool your mouth if you eat something that is too spicy as oil and water don't mix.

Sour cream dip works well to "mildify" Mexican food - never tried it on curry though. Chicken Tikka has yoghurt in the sauce/marinade to make it milder.

Used creme fraiche & a dollop of mango chutney, it was a hit & quite tasty too.

Sounds yummy!