Curry Chicken With Milk or Heavy Cream

• Milk and heavy cream are both feasible cream options to mix into your curry. The heavy cream is higher in fat than the milk, and this yields curry sauce with slightly more body. Of course, the milk helps you save on calories without sacrificing too much flavor. Though there are exceptions when making creamy curry chicken, it's customary to first saute the chicken and spices and vegetables, set them aside, and then simmer the milk or cream for a minute or two in the same pot before combining the other ingredients with the dairy.

Sour Cream Adds Zing to Curry Chicken

• Sour cream gives the flavor of creamy curry chicken a brightness and complexity some find appealing. This brightness -- or zing -- is the result of bacterial cultures present in the sour cream, namely Lactobacillus. As with milk and heavy cream, remove any sauteed vegetables, spices and chicken before adding the sour cream to the pan. Stir until the sour cream is hot, and then combine the chicken and the vegetables with the sour cream. Cook for another 2 minutes, or until the entire dish is heated throughout.

Creamy Curry Chicken With Yogurt

• As a general rule, you can substitute yogurt for sour cream in any recipe calling for the latter on a one-to-one ratio. Before adding yogurt to your curry chicken, set aside the sauteed chicken and vegetables, lower the heat under your pot, and wait at least 1 minute for the pot's temperature to decrease. Add the yogurt to the pot, and stir it constantly until it's heated through. Then return the other ingredients to the pot. Simmer the whole dish until cooked, about 2 minutes.

Creamy Curry Chicken Made with Dairy Alternatives

• If you're lactose intolerant or just interested in putting a dairy-free spin on your curry chicken, coconut milk substitutes well for heavy cream or milk. Soy milk and almond milk are other delicious options. Unless you're going for a sweet curry, use unsweetened milks. You can add the coconut, soy or almond milk at the same time you add the sauteed vegetables and browned chicken back to the pot. Cover and cook the curry 7 to 10 minutes to heat throughout and uncovered for an additional 7 to 8 minutes to thicken the sauce.