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Preparing Varathuarache Chicken curry/ Roasted Coconut Chicken Curry safely

It is crucial to arrange meals safely to assist cease harmful bacteria from spreading and rising. You possibly can take some steps to assist defend yourself and your family from the unfold of dangerous micro organism.
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Wash your fingers

Your palms can simply unfold micro organism across the kitchen and onto meals. It is necessary to at all times wash your hands thoroughly with cleaning soap and heat water:

earlier than beginning to put together meals
after touching uncooked food comparable to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Don't forget to dry your hands thoroughly as well, because moist hands spread bacteria extra simply.
Hold worktops clean

Before you start preparing meals, it’s necessary worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or vegetables you'll need to wash them totally.

You should change dish cloths and tea towels frequently to keep away from any micro organism rising on the material.

Before you jump to Varathuarache Chicken curry/ Roasted Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Wonderful Product And Can In Addition Be Beneficial For Your Health.

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Yet another benefit of coconut oil, although this has not yet been totally proven is that it could have healing affects for instance antiviral and anti bacterial. Should you have other oils in your house I would recommend getting rid of them and replacing them with coconut oil on account of the many benefits which can be connected with it. Something you may or may not realize is that within a really short time period there are going to be vitamin supplement companies marketing the utilization of coconut oil supplements, but you are able to get the jump on this.

We hope you got insight from reading it, now let’s go back to varathuarache chicken curry/ roasted coconut chicken curry recipe. You can have varathuarache chicken curry/ roasted coconut chicken curry using 27 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Varathuarache Chicken curry/ Roasted Coconut Chicken Curry:

1. You need Chicken -
2. Use Onion - medium sliced
3. You need Ginger - crushed
4. Prepare Potatoes - cubed
5. Get Green chili - slitted (optional)
6. Prepare Salt - as needed
7. Take To temper :
8. Use Coconut oil -
9. Take Mustard seeds -
10. Prepare Dry Red chills - broken
11. Take Curry leaves - few
12. Take Pear onions / small - sliced
13. Use Coconut oil -
14. Prepare onions Small pearl - sliced
15. Provide Garlic - chopped
16. Get coconut coconut Fresh / frozen (thawed) -
17. Get Perinjeerakam fennel seeds / -
18. Take Cinnamon - pieces
19. Prepare Cloves -
20. Take Cardamom -
21. Provide Bay leaf -
22. Use Pepper -
23. Provide Curry leaves - few
24. Use Turmeric powder -
25. Prepare Red chilli powder -
26. Get Coriander powder -
27. Use Garam masala -

Steps to make Varathuarache Chicken curry/ Roasted Coconut Chicken Curry:

1. First roast all the ingredients under Coconut masala, add oil, when hot add whole Garamond masala spices, pepper corns, fennel seeds, curry leaves, garlic, pearl onions. Roast well, then add coconut, fresh coconut tastes best but can also substitute with frozen coconut, if using frozen then make sure you thaw them to room temperature. Add and roast it in medium flame until it turns golden brown, keep the flame to the lowest setting then add turmic powder, red chili powder, coriander powder, g…
2. Heat a cooker pan or heavy bottom pan, add coconut oil, add mustard seeds when it splutters add broken dried red chilli, curry leaves, small onions. Then add crushed ginger, splitted green chilies and sauté well. When roasted add thinly sliced onions and cook till it turns brown. Add cubed potatoes, mix well, then the chicken pieces. Mix well and cook for 10 minutes. Add salt as required.
3. Now add the ground coconut masala, mix add. Add water till it covers the chicken pieces along with the spices.
4. Close the cooker lid and cook it for 5 whistles in medium flame.
5. Open after the pressure is released on its own. If you prefer your curry to be bright red color, you can again temper the curry at the end. Heat oil add finely sliced pearl/small onions, curry leaves. When it turns brown add a tsp of Kashmiri red chilli powder or if you can bear the spiciness go ahead and add regular chilli powder. Immediately transfer to your curry.
6. Serve hot with Rice, Pathiri, Appam, Pidi.

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