Preparing Murgh Kari (Indian Chicken Curry) #chickencontest safely

It's crucial to organize meals safely to assist stop dangerous bacteria from spreading and rising. You may take some steps to assist shield your self and your family from the spread of harmful bacteria.
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Wash your arms

Your fingers can simply unfold micro organism across the kitchen and onto food. It is essential to always wash your palms totally with soap and warm water:

before beginning to prepare food
after touching uncooked meals 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 completely as nicely, as a result of moist palms spread bacteria more simply.
Keep worktops clear

Earlier than you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to scrub them thoroughly.

You should change dish cloths and tea towels usually to keep away from any bacteria rising on the material.


Murgh Kari (Indian Chicken Curry) #chickencontest
Murgh Kari (Indian Chicken Curry) #chickencontest

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We hope you got benefit from reading it, now let’s go back to murgh kari (indian chicken curry) #chickencontest recipe. You can have murgh kari (indian chicken curry) #chickencontest using 18 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Murgh Kari (Indian Chicken Curry) #chickencontest:
  1. Use chicken breast
  2. Take salt
  3. You need oil
  4. Prepare onion
  5. Provide garlic
  6. Get ginger
  7. Prepare curry powder
  8. Use ground cumin
  9. Get ground turmeric powder
  10. Use ground coriander
  11. Take ground Cayenne pepper
  12. Use ground garam marsala
  13. Get water
  14. You need tomatoes
  15. Take plain yoghurt
  16. You need cilantro
  17. Provide /2 cup water
  18. Prepare fresh lemon juice
Steps to make Murgh Kari (Indian Chicken Curry) #chickencontest:
  1. Sprinkle salt on the chicken breast. Add to hot pan with oil, sear until browned. Transfer to plate
  2. In the same pan, add oil, onion, garlic and ginger, fry until golden brown
  3. Stir in curry powder, cumin, turmeric, coriander, cayenne, add the tablespoon of water and cook one minute stirring
  4. Add in tomatoes, yoghurt, cilantro and salt. Cook a few minutes
  5. Return the chicken breast to the pan, pour in the 1/2 cup water and bring to boil
  6. Sprinkle garam marsala and cilantro over the chicken. Cover and cook until chicken is cooked through and the sauce has slightly reduced around 20 minutes
  7. Sprinkle with lemon juice just before serving. Accompany the curry with rice, naan or chapati

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