Getting ready Butter Chickpea Curry safely

It is essential to prepare meals safely to help cease dangerous micro organism from spreading and rising. You can take some steps to help defend your self and your loved ones from the spread of dangerous bacteria.
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Wash your hands

Your arms can simply spread micro organism across the kitchen and onto food. It's important to at all times wash your hands thoroughly with soap and warm water:

before beginning to put together meals
after touching raw meals similar to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your hands completely as effectively, as a result of moist palms unfold micro organism extra simply.
Keep worktops clean

Before you begin making ready food, it’s essential 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 totally.

You should change dish cloths and tea towels often to avoid any micro organism growing on the material.


Butter Chickpea Curry
Butter Chickpea Curry

Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to butter chickpea curry recipe. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Butter Chickpea Curry:
  1. Use 4 tablespoons butter, divided
  2. Get 1 large onion, finely chopped
  3. Provide 3 cloves garlic, minced or presses
  4. You need 1 tablespoon freshly grated ginger
  5. You need 2 tablespoons garam masala powder (a little less if you use the paste)
  6. Get 2 teaspoons mild curry powder
  7. You need 1 teaspoon turmeric
  8. Prepare 1 teaspoon cayenne pepper (adjust to taste)
  9. Take 1/4 teaspoon ground cumin
  10. Use 1/4 teaspoon salt
  11. Provide 170 g tomato paste
  12. You need 1 can (400 g) diced tomatoes
  13. Prepare 1 can (400 g) full fat coconut milk
  14. You need 3 cans (440 g) chickpeas, drained and rinsed
  15. Provide 1 tablespoon cornstarch
  16. Prepare 4 tablespoons heavy cream
  17. Get Chopped cilantro or parsley as garnish
Instructions to make Butter Chickpea Curry:
  1. Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add onions, a pinch of salt and sauté for about 5 minutes, until translucent, stirring once in a while.
  2. Add garlic and sauté for 1 minute, until fragrant. Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir.
  3. Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
  4. Bring to a low simmer, cover and cook for 10 minutes, stirring every now and then. Remove from the heat, add coconut milk. Transfer to a pot and purée with an immersion blender until smooth and creamy.
  5. Return the pot to heat, add chickpeas and give a good stir. Cover and gently simmer for about 20-25 minutes, stirring every now and then.
  6. In a small bowl whisk cornstarch and (cold) heavy cream. (If the cornstarch doesn’t dissolve well, add a tiny bit of cold water). Add the slurry and the remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
  7. Take a taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro or parsley and serve with rice and/or boiled potatoes.

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