Making ready Green Chicken Curry safely
It's essential to arrange meals safely to assist stop harmful micro organism from spreading and rising. You can take some steps to help protect your self and your family from the unfold of dangerous micro organism.
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Wash your hands
Your fingers can easily unfold bacteria across the kitchen and onto food. It's essential to at all times wash your hands completely with soap and warm water:
earlier than starting to prepare meals
after touching raw food similar to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets
Do not forget to dry your arms totally as well, as a result of moist hands unfold bacteria more easily.
Keep worktops clean
Earlier than you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by uncooked meat, poultry, eggs or greens you will want to scrub them totally.
You need to change dish cloths and tea towels usually to keep away from any micro organism rising on the fabric.
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We hope you got insight from reading it, now let’s go back to green chicken curry recipe. You can have green chicken curry using 13 ingredients and 1 steps. Here is how you achieve that.
The ingredients needed to cook Green Chicken Curry:
- Take Whole chicken curry cut
- You need Yoghurt
- Use Green chilli paste Adjust as per your spice intake
- Prepare Ginger garlic paste
- You need jeera powder
- Use turmeric powder
- Use Garam masala - 1/2 tsp shahzeera, cruised cardomom 4-5, bay leaves 2-3
- Use Garam masala
- Use Fresh coriander leaves
- You need Fresh mint leaves
- Provide Salt
- Provide Medium Crispy fried onion (reserve oil after frying as it will be used in curry)
- Provide Frying onions and for curry
Instructions to make Green Chicken Curry:
- Marinate the chicken with ginger garlic paste, turmeric, zeera powder, whole garam masala, salt and keep for 1 hours as shown in pic Next, add green chilli paste, youghurt and fresh leaves, oil(in which the onions are fried) cook on high flame for 5 minutes and then let it simmer for on low heat for 30 mins. Cover the curry and do not add any water. Occasionally stir with very light hands. After 30 minutes, the oil separates, at this point add fried onions and simmer. Add lemon.
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