My favorite reader email from last week:
Love your website and have tried several of your delicious recipes. Every time I make curry chicken the gravy comes out watery like a broth. I cook it in a deep skillet with about 1.5 cups of water . I cook it for 1.5-2 hours and the gravy never gets thick. Any suggestions? I have a Jamaican boyfriend which is more of an incentive to perfect this recipe.
I told her to cook the chicken in a pot with less water (1 cup to every 2 pounds of chicken) and to be sure to cover the pot while letting it simmer over a low heat in order to make the gravy thicker. That’s what I do! Here’s the link to my Easy Jamaican Curried Chicken.
Now I feel like an honorary Jamaican 🙂 If you thicken up watery curry in a different manner, please let me know. Thanks!
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