Recipe disaster

Deniglass

Hi, new to the app and I made the slow cooker chicken tikka masala. I'm in Australia and had to convert. Anyway it turned out super runny.

1. What could I have added to thicken? or 2. ...to reduce the liquid?

Are the recipes on the app submitted by professional or home cooks or a mix of both?

I salvaged the chicken and the sauce ended up being wasted. Feel it was a waste of the tomatoes and coconut milk, while not being expensive still a waste in today's economy.

Open to suggestions and no fail slow cooker recipes.

Thanks in advance.

acpgee

I thicken curries with grated potato. I know of people who keep a packet of instant mash on hand for the same purpose. If the meat is danger of overcooking when you realize the curry needs thickening, just take it out and boil the potato until it cooks down to a mush and return the meat to warm up afterwards.

erinlilly77

Meat in a crock pot releases a ton of water that never gets cooked off. I either cook the meat then drain and add sauce, or use a better recipe...sorry... I had to learn the hard way too

MarjMJMM

what @erinlilly77 said - I never add extra liquid, and in recent recipes I've done, I have added a tbsp of cornstarch/cornflour to thicken the sauces at the start of the cooking.

The water from the meat and veggies just doesn't evaporate the same way, so if you're adding tinned toms and coconut milk, then you probably will need to add a thickening agent like cornflour, or regular flour (plain/all purpose).

You could also thicken the sauce on the stove by decanting some out into a saucepan and adding the cornstarch/cornflour and heating that till thick & cooked out, then add it back. However that seems to defeat the purpose of the slow cooker/crockpot.

The instant mash is a good idea too. Just remember to factor in the added calories per portion.

Good luck!