Preparing Butter Chicken Curry Using Curry Roux safely

It is crucial to organize meals safely to assist stop harmful bacteria from spreading and rising. You may take some steps to assist protect your self and your loved ones from the spread of dangerous bacteria.
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Wash your palms

Your fingers can easily unfold micro organism across the kitchen and onto food. It is necessary to at all times wash your arms thoroughly with cleaning soap and heat water:

earlier than starting to prepare meals
after touching raw meals reminiscent of meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your palms completely as well, because moist hands spread micro organism extra simply.
Keep worktops clear

Before you start getting ready food, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will need to clean them completely.

It's best to change dish cloths and tea towels usually to keep away from any bacteria growing on the fabric.


Butter Chicken Curry Using Curry Roux
Butter Chicken Curry Using Curry Roux

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We hope you got benefit from reading it, now let’s go back to butter chicken curry using curry roux recipe. You can cook butter chicken curry using curry roux using 9 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Butter Chicken Curry Using Curry Roux:
  1. Use Curry roux (block)
  2. Prepare Chicken breast
  3. Get Plain yogurt
  4. Get Onion
  5. Use Butter
  6. You need Grated garlic
  7. Get Canned tomatoes
  8. Get Water
  9. Use Heavy cream
Instructions to make Butter Chicken Curry Using Curry Roux:
  1. Chop up about 1/4 of the curry roux finely.
  2. Take the skin off the chicken breast and slice into bite sized diagonal pieces.
  3. Combine the chopped up curry roux, yogurt and chicken, and marinate for 30 minutes to an hour. (Do this in a plastic bag for easy cleanup.)
  4. Coarsely chop up the onion.
  5. Put the butter and garlic in a pan, and saute slowly over low heat until it's fragrant.
  6. Add the onion, and cook over low-medium heat until it's browned.
  7. When the onion is done, add the chicken with the yogurt marinade, and cook until the chicken changes color.
  8. Add the canned tomato and water, and simmer over high heat. When it comes to a boil skim off the scum, turn the heat down to low and simmer for an additional 5 to 10 minutes.
  9. Add the heavy cream, and bring to a gentle boil.
  10. Turn the heat off, add the remaining curry roux, and mix to dissolve. Once it's dissolved turn the heat back on to low, and simmer for another 5 minutes to finish!

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