What Kind of Creamer for Chicken Curry?
Coconut milk is the classic choice for a creamy chicken curry. It adds a rich, slightly sweet flavor that pairs perfectly with the spices.
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Coconut milk all the way. Not only does it taste great, but it also keeps the dish dairy-free if that's a concern.
For a dairy-free option, use cashew cream. Soak some cashews and blend them up. It adds a nice, creamy texture without the dairy!
Try using heavy cream or plain yogurt if you want a richer, creamier texture. Both work great and add depth to the dish.
I always use yogurt in my chicken curry. It gives a nice tangy flavor and makes the curry super creamy!
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