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Preparing Spicy Chicken Curry South Indian Style safely

It's very important to prepare meals safely to help stop dangerous bacteria from spreading and rising. You'll be able to take some steps to assist defend your self and your family from the spread of dangerous micro organism.
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Wash your arms

Your hands can simply spread micro organism across the kitchen and onto food. It is important to all the time wash your palms totally with soap and heat water:

before beginning to put together food
after touching raw food corresponding to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Don't forget to dry your arms completely as nicely, because wet palms spread micro organism extra easily.
Keep worktops clean

Earlier than you start getting ready meals, it’s essential worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you may want to clean them completely.

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

Before you jump to Spicy Chicken Curry South Indian Style recipe, you may want to read this short interesting healthy tips about In This Article We Are Going To Be Taking A Look At The A Large Amount Of Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to spicy chicken curry south indian style recipe. To make spicy chicken curry south indian style you only need 20 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make Spicy Chicken Curry South Indian Style:

1. Get 1 chicken , cleaned and cut into pieces
2. Provide 2 potatoes , cubed
3. Take 1 tomato , sliced
4. Provide 2 onions , sliced
5. Provide 2 Tablespoons garlic , chopped
6. Use 1 Tablespoon ginger , chopped
7. Provide 2 green chillies , slit lengthwise
8. Use 1 cinnamon stick
9. Use 1 bay leaf
10. Provide 4 cloves
11. You need 2 pods cardamom
12. Use 1 Tablespoon fennel seeds (saunf)
13. Take 2 Tablespoons coriander seeds whole
14. Provide 4 chillies whole dry red
15. You need 4 Tablespoons coconut grated / dessicated
16. Prepare handful curry leaves of
17. Use 2 Teaspoons chilli powder
18. Take 1 Teaspoon turmeric powder
19. Provide 1 Teaspoon coriander powder
20. Use 1/4 Teaspoon mustard seeds

Steps to make Spicy Chicken Curry South Indian Style:

1. Clean the chicken and cut into medium size pieces. wash well, drain and marinate with 1 teaspoon chili powder, 1/2 teaspoon turmeric powder and a bit of salt. set aside.
2. Dry roast the cinnamon, cloves, cardamom pods, bay leaf, fennel seeds, coriander seeds, whole red chilies, desiccated coconut and a few curry leaves. keep mixing it well so that no part of it gets burned. the coconut should have turned an even brown, and the curry leaves should be wilted and dry.
3. Transfer the dry roasted spices and coconut to a mixer and grind to a paste using a little water. set aside.
4. Heat oil in a kadai / vessel. add the mustard seeds.
5. When the mustard seeds splutter, add the curry leaves and toss about for 10 seconds.
6. Add the slit green chilies, ginger and garlic. Stir till they turn a slight golden brown.
7. Add the sliced onions and the remaining turmeric powder. stir till the onions are translucent.
8. Add the tomato, remaining chili powder and coriander powder. stir well (about 2 minutes).
9. Next, reduce the heat to medium and add the masala paste prepared earlier. mix well, about 2 minutes. then add the potatoes and stir well. cook covered for about a minute.
10. Increase the heat to high, and add the marinated chicken pieces. stir them around till the pieces are evenly coated with the masala and turn slightly opaque.
11. Add enough water to form a gravy, and return to a medium - low flame. cook covered for about 10 minutes, stirring occasionally.
12. By this time, the fat should have separated from the curry. add salt at this stage, stir and cook uncovered for another 5 minutes.
13. Check seasoning and test the potatoes to see if done, and switch off the flame.
14. Let the curry rest for about 20 minutes, before serving. serve with rotis or rice.

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