Tillie Doyle
Making curries in a saucepan is a viable option, but there are some considerations to keep in mind. The type of saucepan and stove you have will impact the cooking process and final dish. A standard saucepan with a large, flat bottom will require more oil or ghee to coat the surface, whereas a wok or kadhai has a smaller surface area, reducing the amount of oil needed. Cast iron saucepans retain heat well, making them a good option for curries that require longer simmering times. Additionally, the stove's heat output is important, as some curries and cooking techniques require higher temperatures than a standard stove can provide.
| Characteristics | Values |
|---|---|
| Type of cookware | Saucepan, wok, cast iron pot, kadhai, Dutch oven |
| Advantages of a saucepan | Standard cookware, retains heat, requires less oil/ghee to coat the bottom |
| Disadvantages of a saucepan | Large, flat bottom, requires more oil/ghee to coat the bottom |
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What You'll Learn
Choosing the right saucepan
When it comes to choosing the right saucepan for making curry, there are several factors to consider. Firstly, the type of material the saucepan is made of is important. Aluminium saucepans are a good option as they have excellent heat conductivity, allowing for fast temperature adjustments. They are also lightweight yet durable and distribute heat evenly. However, they may not be compatible with induction hobs. Cast iron saucepans are another popular choice for curries as they retain heat well and are perfect for longer simmering times. They come in various forms, such as enameled cast iron, which helps prevent rusting, or non-enameled cast iron, which is suitable for tomato-based sauces if the pot is well-seasoned.
Another factor to consider is the size of the saucepan. Smaller pans have less weight, allowing more heat energy to be transferred to the contents, resulting in higher temperatures. For a typical curry portion, a 24 cm (rim-to-rim diameter) pan is usually sufficient, while a 26 cm size is ideal for larger portions. If you're making a single-portion curry, avoid using larger frying pans. Instead, opt for a pressed steel or cast iron dome-shaped pan, also known as a 'kadai' or 'karahi', which is commonly used for Indian cooking and has a thicker surface than woks or frying pans.
It is also worth noting that while non-stick pans are convenient for cooking certain dishes, they may not be the best choice for curries. The non-stick coating can slow down heat conductivity, and it prevents the curry from sticking to the pan and caramelizing, which adds flavour to the dish. Therefore, a simple aluminium or steel pan with partial non-stick properties is recommended. Additionally, the average size of most curry pans falls between 22 cm and 25 cm in diameter.
Lastly, the type of stove or hob you have will also influence your saucepan choice. For example, if you're using a high heat, ensure your saucepan can withstand it without warping or melting. Commercial curry kitchens often use powerful 5kW wok burner rings, but any hob can be used as long as you adjust the heat accordingly. Keep in mind that cooking with high heat requires extra caution as the curry may spit, which can be dangerous and messy.
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Ingredients and preparation
You can make curries in a saucepan, but a large, flat-bottomed saucepan will require a lot of oil or ghee to coat the bottom to temper spices and aromatics. A cast-iron saucepan with a heavy lid is a good option for curries with longer simmering times.
Ingredients:
- Olive oil
- Onion
- Garlic
- Ginger
- Curry powder (coriander, turmeric, cumin, and chilli powder)
- Cinnamon
- Paprika
- Bay leaf
- Sugar
- Salt
- Chicken pieces
- Tomato paste
- Yogurt
- Coconut milk
- Lemon juice
- Cayenne pepper
Preparation:
- Heat olive oil in a saucepan over medium heat.
- Sauté a diced onion in the oil until lightly browned.
- Stir in the seasonings (garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt).
- Add the chicken pieces, tomato paste, yogurt, and coconut milk.
- Bring to a boil, reduce the heat, and simmer for 20 to 25 minutes.
- Remove the bay leaf and stir in the lemon juice and cayenne pepper. Continue simmering for about 5 more minutes.
- Serve with freshly cooked basmati or jasmine rice and homemade naan.
You can also add vegetables of your choice, such as potatoes, broccoli, carrots, peas, or cauliflower. If you are adding vegetables, you may need to cook the curry a little longer, for an additional 5–10 minutes, until the vegetables are completely cooked and tender.
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Cooking method
A standard saucepan or pot can be used to cook curries. However, a large, flat-bottomed saucepan requires a lot of oil or ghee to coat the bottom to temper spices and aromatics. A cast-iron pot with a heavy lid is ideal for curries that require longer simmering times. Enameled cast iron such as Le Creuset is preferable to prevent rusting. A non-enameled cast-iron frying pan can be used for tomato-based sauces as long as the pot is well-seasoned.
For a standard curry sauce, you will need spices such as chilli powder, garam masala, and salt. Whole spices are recommended for deeper flavours. Heat oil in a large pan or pot and add the whole spices, followed by onions, ginger, and garlic. Saute the onions until lightly browned. If you let the spices cook too long, they will splutter, so add the onions immediately.
Add vegetables or meat of your choice and saute or grill them until partially tender. Season the vegetables with spices before grilling or during the saute. Mix well and add more liquid if needed. Cover and cook on low heat until the vegetables or meat are fully cooked to your liking.
For a chicken curry, heat olive oil in a large, deep, heavy-based frying pan over medium heat. Add onion, garlic, and ginger to the pan and cook for 2-3 minutes until softened. Add chicken and cook for 3-4 minutes, stirring occasionally, until the chicken is browned on all sides. Add the seasonings (garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt). Stir in the tomato paste, yogurt, and coconut milk. Bring to a boil, reduce the heat, and simmer for 20-25 minutes. Remove the bay leaf and stir in the lemon juice and cayenne pepper. Continue simmering for about 5 more minutes.
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Serving suggestions
While you can make curries in a standard saucepan, some recipes may require different cookware. For instance, tandoori dishes require temperatures of 700°F, which can only be achieved using a traditional Indian venturi oven. Woks are also a popular choice for cooking curries, but they require a high number of BTUs to function properly.
Once your curry is ready, you can serve it with a variety of sides. Most curries are served ladled over a bowl of freshly cooked rice, such as basmati or jasmine. If your curry has a thick sauce, you can also use naan bread or paratha to scoop it up. For a quick and easy weeknight dinner, try serving your curry with steamed rice and naan bread, topped with mango chutney and creamy Greek yoghurt. You can also sprinkle on some crispy fried shallots and coriander for added texture and flavour.
If you're serving a chicken curry, you can cut up chicken breasts or thighs into cubes and sauté them in a little neutral oil until cooked through, before letting them simmer in the curry sauce. You can also make this curry with shrimp or vegetables. For a vegetarian option, try serving your curry with chickpeas, which can be added in the last 2-3 minutes of cooking time.
For a more indulgent option, consider serving your curry with a side of chicken samosas and a variety of dipping sauces, including mint chutney and a cilantro yoghurt sauce.
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Storing leftovers
Cooling and Refrigerating
Allow the curry to cool down completely before transferring it to the refrigerator. Placing hot or warm food in the fridge can affect its performance and increase the risk of bacterial growth. To speed up the cooling process, you can place the curry pot in an ice bath in the sink, reducing the risk of contamination and extending its shelf life.
Once cooled, transfer the curry to an airtight container. This prevents the curry from drying out and helps maintain its flavour by keeping it away from strong-smelling foods. Make sure the container is sealed properly to avoid any spillage in the fridge.
Curries can generally be stored in the refrigerator for up to 3–4 days. However, this duration may vary depending on the ingredients used. For example, curries containing meat, chicken, mutton, or fish should not be kept for more than 2–3 days. Dairy products like cream or yoghurt may also reduce the shelf life of your curry due to their quicker spoilage rate. Always use your senses and check for signs of spoilage before consuming any leftovers.
Freezing
If you wish to store your curry for an extended period, freezing is a great option. Transfer the curry into airtight containers, seal the lids tightly, and label them with the preparation date and use-by date. Frozen curries can be safely stored for up to 3 months. When you're ready to enjoy your frozen curry, simply take it out to thaw and then reheat it.
Storing Accompaniments
Different accompaniments to your curry have varying storage guidelines:
- Roti or chapattis should not be stored for more than 24 hours, or a maximum of 2 days, as they can become rubbery and hard to eat.
- Paranthas and puris have a longer shelf life due to being cooked in oil and ghee.
- Cooked vegetables should not be kept for more than 3–4 days, as their quality, nutrition, taste, flavour, and texture start to deteriorate.
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Frequently asked questions
A standard saucepan or pot can be used to make curries. However, some recommend using a cast iron pot with a heavy lid for the curries that require longer simmering times.
You can make a variety of curries in a saucepan, including chicken curry, coconut curry, and paneer curry.
The ingredients you need to make a curry in a saucepan vary depending on the type of curry you are making. However, some common ingredients include onions, garlic, ginger, spices, and some form of liquid such as coconut milk, yogurt, or tomato paste.
