How to make a curry less spicy (2024)

We've all been there – you're gently sprinkling chilli powder into your curry, only for your hand to slip and masses of the fiery spice to go tumbling down into your creation that you've spent time, effort and money on. Nobody wants to throw money down the drain (or good food in the bin) so we've rounded up the best ways to get your curry or chilli back down to an acceptable, and most importantly enjoyable, level of spice.

Advertisem*nt

Try these tricks for reducing the heat. Add a little at a time and taste as you go, but bear in mind that you will build up immunity to the heat as you taste. Try our best mild curry recipes, as well as our chicken curries, vegetarian curries and Indian fakeaway recipes.

For the perfect accompaniment, try our best side dishes to serve with a curry and to finish the meal off with style, why not serve up some homemade Indian sweets.

What makes curry spicy?

The main ingredient that takes the fieriness up a notch or two (or even a lot more!) is chilli. Whether fresh, powdered or flakes and regardless of the variety, all chillies contain a compound called capsaicin which causes the burning sensation we feel in our mouths when eating something spicy. Some people are more sensitive to capsaicin than others, meaning they can tolerate less chilli in food than others.

The measurement of how spicy something is determined by the Scoville scale. For example, a red pepper has an SHU (Scoville heat units) of 0 whereas a jalapeño pepper is a reasonable 10,000. A scotch bonnet has a seriously spicy 350,000 and Carolina Reaper (currently one of the hottest chilli peppers in the world) has an eye-watering 2,200,000 SHU.

What are some of the hottest curries?

Vindaloo is often thought to be one of the spiciest curries, as it is traditionally made with bhut jolokia (ghost pepper) which has an SHU that averages at around 1 million.

Jalrezi is also known to be spicy thanks to its tomato-based sauce with green chilli peppers, as is madras, which is made with both fresh green chillies and paprika.

Top five ways to make a curry or chilli less spicy

1. More vegetables

The easiest way to dissipate heat in any recipe is to add more ingredients, generally more veg will be the option you have to hand and they're quicker to cook than some other options.

Starchy veg such as potato and sweet potato are particularly effective as the starch absorbs some of the heat. You can add them into the curry to be most effective or serve on the side to provide a plain counterbalance to the spice.

2. Coconut milk or cream

For Thai curry and other similar coconut-based curries, add more coconut milk, or a spoonful of coconut cream to each serving to be stirred through. Coconut milk is a vegan option for all curries.

You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

3. Lemon, lime or vinegar

Adding a squeeze of citrus, a splash of vinegar or some salt may also work (for both coconut-based and other curries like this goat curry) as they will balance out the flavour.

4. Yogurt or soured cream

A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat. Simmer the base gently once you have added it but don’t boil it or it may split.

5. Sugar or ketchup

Sometimes a pinch more sugar helps, or for a tomato-based dish like this Cape Malay chicken curry, a spoonful of ketchup. Do taste as you go though, or you may end up with an overly sweet dish as well.

Like this? Now check out these curry and chilli recipe ideas:

Delicious healthy curry recipes
Top 10 veggie curry recipes
Best side dishes to serve with curry
How to make Thai curry and curry paste
Our top curry recipes
Chilli con carne recipe collection

Advertisem*nt

What's your favourite tip for making a curry or chilli less spicy? Leave a comment below...

FAQs

How to make a curry less spicy? ›

Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat. Acidic ingredients like lemon juice, lime juice, or vinegar can cut through the spiciness.

View Details ›

How to fix curry that is too spicy? ›

Discover More ›

Does adding water to a curry make it less spicy? ›

If you're hesitant to add fat, you can also dilute the heat of a curry or stew by adding more water.

How do you reduce curry quickly? ›

Reduction:

To do this, simmer your sauce over low to medium heat, allowing excess moisture to evaporate. As the liquid decreases, the sauce thickens. This technique works well for tomato-based sauces and thinner curries. Be patient and stir occasionally to avoid burning or sticking to the bottom of the pot.

Read On ›

How do you neutralize curry? ›

For stubborn smells, boil water with lemon slices or cinnamon sticks to help neutralize the air. Be persistent and employ a combination of techniques to fully tackle tough odors. Combine one part water to one part live microbial agent in a spray bottle.

Discover More Details ›

Does sugar help with spicy food? ›

Both honey and granulated sugar are effective in neutralizing a fiery mouth. Combining sugar with dairy can be very effective - think ice cream or flan. Lime juice, tomato juice or lemon juice can help relieve the burning sensation, which is why many recipes made with peppers incorporate an acidic component.

Know More ›

How to tone down spicy food on Reddit? ›

i would try adding some sour cream or some Greek yogurt as those would help cool the spice on your pallette. If something is too spicy you can reduce the heat by adding acidity to the dish. Capsaicin is alkaline and something acidic like lime juice can help neutralize it's affect on your taste buds.

Is it OK to add water to curry? ›

Adding a little water can restore the balance. Yes, it “dilutes the flavour” but that may be desirable. Secondly, keeping the water content of your curry up to a consistent level (not too much, not too little) throughout the cooking process does ensure gentle cooking.

Read The Full Story ›

When to add coconut milk to curry? ›

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Show Me More ›

When to add yogurt to curry? ›

Typically, it is added to curry near the end of cooking. It prevents curry from curdling. Add the yogurt slowly and whisk it into the curry till it is fully incorporated. You should not let the curry boil once you have added it.

How do you mellow out curry powder? ›

A squeeze of lemon, a splash of vinegar, or a pinch of salt (for coconut-based and other curries, such as this goat curry) may also help balance out the flavour and provide a nice citric balance to your dish.

Learn More ›

How do you reduce masala in a curry? ›

Add 1-2 spoons of lemon juice to any dish prepared with vegetables and cook it for a few minutes on low flame and it will bring down the hot spicy taste of garam masala. Cashew or almond paste can also be used to balance the taste of garam masala in both vegetarian and non-vegetarian dishes.

See Details ›

How long does curry take to reduce? ›

Simply melt butter in a saucepan, add flour, cook until it forms a paste, and then cook until it sizzles and has a nutty aroma ]. Additionally, simmering the sauce for 15-30 minutes on low heat can help reduce the liquid and thicken the sauce .