Making ready Chicken & Cabbage in Tomato Curry Broth - Quick cooking safely

It's essential to organize meals safely to assist cease dangerous micro organism from spreading and growing. You can take some steps to assist shield yourself and your family from the spread of dangerous micro organism.
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Wash your fingers

Your palms can easily spread bacteria around the kitchen and onto meals. It is vital to at all times wash your arms thoroughly with soap and heat water:

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

Remember to dry your arms totally as effectively, as a result of wet palms spread micro organism more easily.
Maintain worktops clean

Earlier than you begin making ready food, 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 need to scrub them totally.

It's best to change dish cloths and tea towels repeatedly to avoid any micro organism growing on the material.


Chicken & Cabbage in Tomato Curry Broth - Quick cooking
Chicken & Cabbage in Tomato Curry Broth - Quick cooking

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We hope you got benefit from reading it, now let’s go back to chicken & cabbage in tomato curry broth - quick cooking recipe. You can have chicken & cabbage in tomato curry broth - quick cooking using 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Chicken & Cabbage in Tomato Curry Broth - Quick cooking:
  1. Provide Chicken breast
  2. Provide small red onion, coarsely diced
  3. Prepare small or med tomatoes, coarsely sliced
  4. You need garlic cloves, coarsely chopped
  5. You need water
  6. Provide baby potatoes, quartered (optional)
  7. Provide curry powder
  8. Take Cabbage, including stalks, cut in 3s
  9. Provide fish sauce
  10. Provide Salt
Instructions to make Chicken & Cabbage in Tomato Curry Broth - Quick cooking:
  1. In a pot add water, put in frozen chicken, cover, in low heat. Turn to other sides when you hear water bubbling.
  2. Add the next 3 ingredients on the list, including baby potatoes, if any. Bring to a bubble again.
  3. Get chicken from pot and slice into bite size pieces (still raw in the middle). Return to the pot and add your curry powder. Stir lightly and cover.
  4. After 3 minutes, add your cabbage, placing stalk areas underneath and submerged. Thinner leaves go on top. Season with fish sauce and salt. Taste and adjust accordingly. Cover. Note: if thicker broth is preferred, add a little cornstarch and stir in. Add whole or sliced chili if desired.
  5. After a few minutes, or when cabbage looks par cooked, turn off heat. Cover. Cabbage will continue cooking in residual heat.
  6. When ready for dinner, scoop over individual steamed rice. Yum.

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