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Making ready Swoon! Bone-in Chicken and Summer Vegetable Curry safely

It's crucial to organize meals safely to assist stop harmful bacteria from spreading and growing. You can take some steps to assist defend yourself and your family from the spread of dangerous micro organism.
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Wash your arms

Your palms can simply spread micro organism around the kitchen and onto food. It is important to all the time wash your fingers thoroughly with cleaning soap and heat water:

before beginning to prepare food
after touching uncooked food resembling meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your arms thoroughly as well, as a result of wet hands spread bacteria more simply.
Preserve worktops clean

Earlier than you begin getting ready meals, it’s vital worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by uncooked meat, poultry, eggs or greens you'll want to scrub them completely.

You need to change dish cloths and tea towels commonly to keep away from any bacteria rising on the fabric.

Before you jump to Swoon! Bone-in Chicken and Summer Vegetable Curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

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There are a whole lot of foods that you can add to your diet that will be good for your body. The truth is that each of the foods that we’ve talked about here can help your body in a variety of ways. They are especially great, however, for promoting a healthy heart. Begin eating these health food regularly. Your heart will benefit greatly!

We hope you got benefit from reading it, now let’s go back to swoon! bone-in chicken and summer vegetable curry recipe. To cook swoon! bone-in chicken and summer vegetable curry you only need 21 ingredients and 18 steps. Here is how you do that.

The ingredients needed to cook Swoon! Bone-in Chicken and Summer Vegetable Curry:

1. Prepare Onions (large)
2. Get Sugar
3. Provide Carrots
4. You need Apple
5. You need Storebought curry roux
6. Prepare To pre-flavor the chicken:
7. Get Chicken drummetts
8. Take ★Salt and pepper
9. You need ★Grated garlic
10. You need ★Grated ginger
11. Provide ★Yogurt
12. Provide White wine
13. Provide Hidden flavors:
14. You need ●Japanese Worcestershire-style sauce
15. Take ●Ketchup
16. Get ●Chocolate
17. Prepare Accompaniments:
18. Take Kabocha squash
19. Use Okra
20. Use Eggplant (slim Japanese type)
21. Provide Coffee cream

Instructions to make Swoon! Bone-in Chicken and Summer Vegetable Curry:

1. Combine the drummettes and chicken flavoring ingredients (the ★ ingredients) in a plastic bag, and leave to marinate in the refrigerator.
2. if you are using carrots as a garnish, cut out using decorative cutters.
3. Finely chop the onions and transfer on a microwave-safe plate. Sprinkle sugar, cover with plastic wrap and microwave for 5 minutes. This is to make the onions easier to sauté.
4. Heat 1 tablespoon of vegetable oil (not listed) in a pot, add the onions from Step 3 and sauté. When wilted, turn the heat down to low, and keep on sautéing until caramelized.
5. Keep it up! In about 30 minutes, the onions will gradually turn golden brown. If you have time, keep sautéing for longer.
6. If you continue for about an hour, you will have caramelized onions.
7. Add the peeled and roughly chopped carrots and apple to the pot, sauté lightly, add 500 ml water and simmer for 15 minutes. Turn off the heat and leave to cool.
8. Heat 1 tablespoon of vegetable oil (not listed) in a frying pan, add the marinated chicken from Step 1, and pan fry over medium heat until browned. Add white wine and simmer for a minute.
9. Put the cooled mixture from Step 7 into a blender and puree until smooth. Return to the pot, add a bay leaf and 500 ml water and heat.
10. Add chicken to the pot, and simmer slowly for an hour.
11. Turn off the heat, add curry roux and the ● hidden flavor ingredients, and simmer for another 10 minutes. The curry is finished.
12. The vegetables: Cut the carrots and kabocha squash, cover with plastic wrap and microwave for 2 minutes.
13. Cut the okra into half lengthwise. Cut 10 cm eggplants into half lengthwise also.
14. Sauté the vegetables from Steps 12 and 13 in a tablespoon of butter (not listed) and season with salt and pepper (not listed). The side vegetables are done.
15. Arrange the rice, curry and side vegetables on a plate. Drizzle coffee cream and draw a line through with a chopstick to make a pretty pattern.
16. Done.
17. If you make too much curry, try"Curry Rice Gratin (Doria) With Last Night's Leftover Curry"
18. If you still have leftover curry, try"Italian Stir-Fry Made From Yesterday's Leftover Curry," too. - - https://cookpad.com/us/recipes/169932-italian-stir-fry-made-from-yesterdays-leftover-curry

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