Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 78

Some indulgent Indian recipes such as Murgh Makhani (Butter Chicken; see Chapter 11) taste nice with a bit of cream, but it’s not the norm in an Indian kitchen and can often be substituted with coconut milk. I buy two kinds:

 Single cream, light cream, or pouring cream: With a fat content of less than 20 percent, this cream is thin enough to pour easily. It’s good for adding to curries after they’ve finished cooking. Adding 3 to 4 tablespoons gives a silky finish and smooth taste and consistency. Cooking it on a high heat may cause it to split.

 Double cream or heavy cream: The fat content is higher, even up to 50 percent, so this thick cream can be added to curries while they’re cooking or still very hot. The high fat content helps this cream to remain stable.