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Preparing Kerala Style Spicy Chicken Curry safely

It's very important to prepare food safely to assist cease dangerous micro organism from spreading and rising. You can take some steps to assist shield your self and your loved ones from the spread of dangerous bacteria.
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Wash your fingers

Your hands can simply unfold bacteria across the kitchen and onto food. It's vital to always wash your palms thoroughly with soap and warm water:

earlier than beginning to prepare meals
after touching raw food resembling meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your palms totally as nicely, as a result of wet hands unfold bacteria extra simply.
Maintain worktops clean

Earlier than you begin getting ready meals, it’s essential worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to scrub them thoroughly.

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

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We hope you got benefit from reading it, now let’s go back to kerala style spicy chicken curry recipe. You can have kerala style spicy chicken curry using 19 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Kerala Style Spicy Chicken Curry:

1. Use 500 g Chicken
2. Provide 1 cup grated coconut
3. Prepare For Spices:
4. Take 1 tsp Pepper
5. Use 1 tsp Fennel
6. Prepare 1 tsp cumin seeds
7. Take 2-3 Cloves
8. Provide 2 Cardamoms
9. You need 2 Red chillies
10. You need 1/2 tablespoon turmeric powder
11. Provide 50 gms Chopped ginger, garlic and green chillies
12. Provide 200 gms shallots
13. Use 2 tomato (pureed)
14. Prepare 1 tablespoon vinegar
15. Get As per taste Salt
16. Take Handful Curry leaves
17. Get Handful coriander leaves
18. You need 1 tsp kasuri methi
19. Get As required Water to adjust the gravy consistency

Steps to make Kerala Style Spicy Chicken Curry:

1. Roast whole spices like red chillies, pepper, fennel, cumin and coriander. Roast grated coconut. Grind all the roasted ingredients without adding much water. Keep it aside.
2. Heat coconut oil. Add chopped ginger, garlic and green chillies. Add sliced shallots. Saute well.
3. Add tomato puree. Once everything is cooked, add marinated chicken pieces (keep the chicken marinated with turmeric powder, chilli powder, salt and one tablespoon vinegar).
4. Cook the chicken. Don't add any water.
5. Once it is half done, add the prepared masala paste.
6. Add water as per desired consistency. Bring to boil. Add curry leaves and coriander leaves.
7. Close it with a lid and cook for 10 minutes.
8. Add crushed kasuri methi (it is optional). I used it as everyone at home likes the flavour.

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