Question 1

How do you freeze the recipe?

Accepted Answer

You can refrigerate or freeze chicken Salan for 2 - 3 days. If you want to savor it again, just reheat it on a stovetop and stir it thoroughly. Avoid using a microwave oven because, after the freezing, the ingredients sit at the bottom, requiring constant stirring to blend everything seamlessly.

Question 2

How do you double the recipe?

Accepted Answer

To double the recipe, simply 2x all the ingredients except the water. Too much water ruins the consistency of curry and dilutes all the flavors. A simple rule of thumb is to use 1.5 glasses of water for 1 Kg of chicken. Likewise, if you have taken 2 kg of chicken, use three glasses of water.

Question 3

How to make it zesty?

Accepted Answer

The two main ingredients of the Paprika chili and red chili powder make the curry zesty. So, to amp up the heat/spice of the gravy, simply raise the amount of both these spices. I'm adding some green chilies at the end for a fiery taste.

Question 4

How to thicken up the chicken curry?

Accepted Answer

Simply simmer the Salan uncovered to thicken up the curry, in this way the moisture from the curry will evaporate, naturally thickening the sauce. You can also amp up tomato sauce to make gravy savory and thick.

Question 5

How to reduce the water from Chicken Salan?

Accepted Answer

If you have poured extra water into the curry and are now considering reducing it, don't worry. Just raise the heat to speed up the evaporation process. Also, simmer the salmon uncovered to evaporate extra water from the curry. You can also adjust the other ingredients, like spices and tomatoes, to balance the consistency of chicken shorba.

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