[Vicki_T]

Originally Posted by ViolaMum

Cornflour (corn starch in US) clumps if mixed into hot liquid. If you dissolve it first in a bit of room temp or cool water (or stock, cream, etc.) it will come out smooth and creamy.

As far as adding something at the beginning of cook time, you can make a roux and add that in the beginning. I would make it with whatever is left in the skillet after browning the meat and onion. (But I forget, are you gluten-free?) A roux will eventually break down and lose its thickening power, depending on how long you cook it.

It's been a long time since I looked into it, but I *think* tapioca flour will also work if added at the beginning for thickening. I have to double check that, though.

Those are the easy ones. A couple of picky things - Konjac root (glucomannan) works added at the end, but if you add too much, gets slimy, it has to be whisked very well, and can get a little pricey. If you happen to have xanthan gum on hand, that works too, but can be a little finicky to get it truly smooth. For best taste, you really need to make it into a gel and let it hydrate for a while, then add that gel.

Thank you! We’re not gluten free, I’d just heard that cornflour is the best thing to use. I didn’t know you needed to mix it with cool liquid first though! That sounds like the easiest option so I’ll try that first, but it’s good to know the other options too.

ETA: I think it’s poppy seed chicken for us tonight. It’s dd1’s favourite, so I’m hoping I can persuade her to cook it