Making ready Spicy Chicken curry with coconut milk safely

It is very important to arrange meals safely to help stop dangerous bacteria from spreading and growing. You'll be able to take some steps to help protect your self and your family from the unfold of dangerous bacteria.
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Wash your hands

Your arms can simply unfold bacteria around the kitchen and onto meals. It is important to at all times wash your palms totally with soap and heat water:

earlier than starting to put together meals
after touching raw food akin to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your arms thoroughly as well, because wet arms unfold micro organism extra easily.
Maintain worktops clean

Before you start making ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or greens you may want to scrub them completely.

It is best to change dish cloths and tea towels usually to avoid any micro organism rising on the material.


Spicy Chicken curry with coconut milk
Spicy Chicken curry with coconut milk

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We hope you got benefit from reading it, now let’s go back to spicy chicken curry with coconut milk recipe. To cook spicy chicken curry with coconut milk you need 11 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Spicy Chicken curry with coconut milk:
  1. Use 10 pieces chicken (medium sized cut)
  2. Use 2 onions sliced
  3. Provide 2 tomatoes sliced
  4. You need 3 tbsp Mangalorean bafat masala
  5. Use 1.5 tbsp Pepper powder
  6. Take 2 tbsp Ginger garlic green chilli paste
  7. Get 1 cup thick coconut milk
  8. Get 1 lemon
  9. Prepare Salt
  10. Prepare 2 sprig curry leaf
  11. You need 2 tbsp+1tsp Coconut oil
Steps to make Spicy Chicken curry with coconut milk:
  1. Marinate the chicken in 1tsp pepper powder, 1tsp ginger garlic and greenchilli paste,1tbsp bafat masala,a tsp of lemon and salt for 1hour
  2. Heat 2tbsp oil in a kadai and tip in onions and saute till pink color then add rest of the ginger garlic and green chilli paste and saute till raw smell disappears,now add tomatoes and cook till mushy
  3. Later add rest of the pepper powder and 1tbsp bafat masala powder and saute till raw smell of the spices disappears and you get a lovely aroma.Once the spice powders are roasted nicely add in marinated chicken pieces and mix nicely and saute for a minute and keep it closed for 3-4mins on low flame. Check in between so that it doesnt get burnt from the bottom.Later add 1/2 cup water and let it cook for 5 mins or till the water evaporates completely
  4. Now pour coconut milk and a sprig of curry leaf and mix, close the lid cook till done.when the gravy is thick tip in the remaining bafat masala,curry leaf and lemon juice and cook for 2mins closed, once done swicth off the flame.This is a spicy tangy semi dry gravy which goes well with anything.
  5. I had this curry with appam can be served with parathas,roti,rice and dosa's

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