Ella Walter
You can make curry in a frying pan, and there are several options for the type of pan to use. Aluminium pans are a good option as they have excellent heat conductivity, are durable, and distribute heat evenly. However, they do not work on induction hobs. Cast iron pans are also an option, but they can be heavy and may not be ideal for fast-paced cooking. Non-stick pans are generally not recommended as the non-stick surface can scratch, and they slow down heat conductivity. For larger portions, a 26 cm pan is recommended, while a 24 cm pan is sufficient for a typical curry serving size.
| Characteristics | Values |
|---|---|
| Pan type | Aluminium, steel, cast iron, stainless steel, iron |
| Pan size | Smaller pans are better for single portions, 24cm is a typical size for a curry, 26cm is a good all-rounder |
| Pan coating | Non-stick coatings are not recommended, Teflon coatings can scratch and enter the food |
| Pan shape | Dome-shaped pans are authentic, woks are good for frying rice or scorching vegetables |
| Oil type | Groundnut oil, vegetable oil, other neutral oils |
| Oil temperature | High heat, but be careful as the curry will spit |
| Utensils | Any utensil that can stir and scrape quickly, e.g. a stainless-steel spoon, a wooden spatula, a firm silicone spatula |
| Chopping board | Use plastic, not glass or marble |
| Knives | High-quality knives are worth the investment |
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What You'll Learn
The best frying pan materials for making curry
You can make a curry in any type of frying pan, but some materials are better than others. For the best results, use a simple aluminium or steel pan that is not non-stick. Aluminium is a metal with excellent heat conductivity, fast temperature adjustment, is lightweight but durable, and distributes heat evenly. However, aluminium pans do not work on induction hobs.
Stainless steel pans are another option and are the choice of professional cooks, achieving exceptional results and preserving flavour and quality. Stainless steel pans are also durable and practical, and heat up quickly and evenly, allowing for excellent cooking results. However, stainless steel pans do not spread heat as evenly as aluminium, making it harder to make the best use of cooking techniques and easier to burn the contents.
Another option is a cast iron frying pan, which is very good at holding heat. However, cast iron pans are very heavy and not ideal for the fast-paced world of curry-making.
A thin steel wok is also a good option for frying rice or scorching vegetables for a curry. The high but thin sides maximise heat input while reducing spillage, and allow for intense stir-frying without significant temperature loss.
The size of the pan is also important. For a single portion of curry, a smaller pan is better as it has less weight, allowing more heat energy to go into the contents and a higher temperature to be reached and maintained. For a typical curry portion from an Indian takeaway, a 24cm (rim-to-rim diameter) pan is usually sufficient, while a 26cm size is a good all-rounder for larger portions.
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Frying pan size and shape
When it comes to the size of the frying pan, a smaller pan is generally recommended for cooking curry. Smaller pans weigh less, which means more heat energy goes into the contents, allowing for higher temperatures to be reached and maintained. For a typical curry portion, a 24 cm (rim-to-rim diameter) pan is usually sufficient. A 26 cm size is suitable for larger portions.
However, it is important to avoid very large frying pans when cooking single-portion curries. Larger pans can make it challenging to reach and maintain the desired high temperatures.
Regarding the shape of the frying pan, a simple aluminium or steel pan is recommended. Aluminium is an excellent heat conductor, allowing for fast temperature adjustments, and it distributes heat evenly. However, it's worth noting that aluminium pans may not work on induction hobs.
Cast iron pans are also mentioned as a good option for holding heat, but they tend to be heavy, which can be a disadvantage for the fast-paced cooking of curries.
Some sources suggest using a wok, which has high but thin sides, maximising heat input while reducing spillage. This shape also allows for intense stir-frying without significant temperature loss.
Additionally, traditional Indian cookware, such as the karahi or kadhai, is recommended for an authentic cooking experience. These dome-shaped pans are typically made of pressed steel or cast iron and have thicker surfaces than standard woks or frying pans. While they may be slower to adjust temperatures, with practice, you can control the heat effectively to take advantage of their higher maximum temperatures.
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Oil types and how they affect the taste of curry
While making a curry, it is important to use the right type of oil to get the best flavour. The amount of oil used also affects the taste of the curry. If too much oil is added, it will float on top and spoil the taste. On the other hand, if too little oil is added, aromatics like onions, garlic, and ginger will not cook well and release their flavours, resulting in a flavourless curry.
Traditionally, Indians used ghee (clarified butter), which was considered to impart a superior flavour and be more nutritious. However, due to its high cholesterol content, other oils like groundnut oil and vegetable oil are now more commonly used. Groundnut oil, popular in Western India, is made up of polyunsaturated and monounsaturated fats and contains no cholesterol, making it a healthy option. It also has a high smoking point, making it suitable for frying foods. Sesame oil, commonly used in some parts of South India, has a distinctive nutty flavour that boosts the flavour of the dish and goes well with spices.
Vegetable oil, which can be made from corn, palm, canola, soybean, or sunflower oils, is often heavily processed and lacks flavour and nutrients. Olive oil, widely used in the West, has a low smoke point, making it less suitable for frying onions and spices, and it can make the curry taste greasy. Butter is not ideal for making curry as it burns at high temperatures, giving an unpleasant taste to the dish. Coconut oil is commonly used in India, and while it has a high smoke point, it can add a distinct flavour to the dish that may not be desirable for all types of curries.
The type of pan used for cooking curry can also impact the taste. Aluminium pans are recommended for their excellent heat conductivity and ability to maintain high temperatures. Smaller pans are preferable as they allow for higher temperatures to be reached and maintained. While non-stick pans are convenient for some dishes, they are not ideal for curries as the food needs to stick to the pan a little and caramelize for the best flavour.
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How to prepare chicken for curry
Preparing chicken for a curry is a versatile process that can be done in a few different ways. Firstly, you can use leftover chicken, which is a great way to reduce food waste. This could be chicken that was previously barbecued or baked. Alternatively, you can cook the chicken specifically for the curry.
If you are cooking the chicken specifically for the curry, you can choose to cook it in a few different ways. You can cook the chicken separately from the curry, which allows you to brown the chicken and create a fond on the bottom of the pan, adding flavour to the sauce. You can also marinate the chicken before cooking it, which will add flavour and moisture. If you are cooking the chicken separately, you can cut it into bite-sized pieces and sauté it for one to two minutes on a high temperature to get some caramelisation, and then toss it into the curry to finish cooking. Alternatively, you can cook the chicken in the sauce, but this may not add as much flavour to the chicken. If you choose to cook the chicken in the sauce, you should be aware that there is a conflicting temperature requirement for cooking chicken and the sauce. The chicken would need a lower temperature, while the vegetables need a higher temperature to "melt" into the sauce.
When preparing the chicken, you should use a plastic chopping board, as glass or marble chopping boards can destroy blades. You should also be careful when using a high heat, as the curry will spit, which can burn your skin and make a mess of your kitchen. It is recommended to wear long sleeves when making a curry.
Finally, when preparing the other ingredients for the curry, you should cook the onions, aromatics, and spices until there is no more water in the pan and they have started to brown and caramelise. You will know that there is no more water when you see the oil split from the sauce. Then, you can add the chicken and let it brown before adding any liquids, such as broth, yogurt, or coconut milk.
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How to avoid burning curry in a frying pan
You can cook curry in any type of frying pan, but some types of pans are better than others. For the best results, use a simple aluminium or steel pan that's not non-stick. Aluminium pans have excellent heat conductivity, are durable, and distribute heat evenly. They are also lightweight, which means they can reach and maintain higher temperatures.
Avoid using non-stick pans as the non-stick coating slows down heat conductivity and prevents the curry from sticking to the pan and caramelising, which is essential for developing flavour. Stainless steel or iron pans are also not ideal as they do not spread heat evenly, making it easier to burn the contents.
When cooking curry, it is crucial to control the heat effectively. Use a suitable burner or electric ring and be cautious when using high heat as the curry will spit, which can be dangerous and messy. If using an electric stove, be extra careful as the coils are in direct contact with the bottom of the pan, making it easier for the food to burn. Lower the heat to medium-low or low and simmer the curry, only slightly covering it with a lid to allow steam to escape.
Stir the curry frequently to prevent the sauce from over-thickening and burning at the bottom of the pan. If your curry contains potatoes, cook it low and slow to avoid burning.
Finally, use a frying pan with a smaller diameter to allow more heat energy to be transferred to the curry, helping to reach and maintain higher temperatures. For a single-portion curry, a 24 cm (rim-to-rim diameter) pan is usually sufficient, while a 26 cm size is suitable for larger portions.
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Frequently asked questions
Yes, you can make curry in a frying pan.
Aluminium pans are a good option as they have excellent heat conductivity and distribute heat evenly. You can also use steel, stainless steel, or iron pans, but they don't spread heat as evenly, making it easier to burn the contents. Cast iron pans are good at holding heat but are heavy and not ideal for fast-paced cooking. Non-stick pans are generally not recommended as they can slow down heat conductivity and prevent the curry from sticking and caramelising.
For a single portion of curry, a smaller frying pan is recommended, as it will be lighter and allow for higher temperatures to be reached and maintained. A 24 cm (rim-to-rim diameter) pan is typically sufficient for a standard portion, while a 26 cm size is good for larger portions.
It is recommended to use a neutral, tasteless oil with a high smoke point, such as vegetable oil, groundnut oil, canola oil, or peanut oil. Olive oil may make the curry taste greasy.
Yes, it is important to be cautious when using high heat as the curry may spit, which can cause burns and make a mess. It is recommended to wear long sleeves when cooking curry. Additionally, always wash your hands after handling raw meat, such as chicken, and use separate chopping boards for meat and vegetables to prevent cross-contamination.
