Getting ready Chicken curry with quinoa (gluten free) safely

It is essential to prepare meals safely to assist cease harmful micro organism from spreading and growing. You'll be able to take some steps to help defend yourself and your loved ones from the spread of dangerous micro organism.
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Wash your fingers

Your arms can simply spread bacteria across the kitchen and onto food. It is important to always wash your hands thoroughly with cleaning soap and heat water:

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

Do not forget to dry your palms thoroughly as nicely, because moist arms spread micro organism more easily.
Hold worktops clean

Earlier than you begin making ready meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you may need to clean them totally.

It is best to change dish cloths and tea towels frequently to keep away from any bacteria growing on the fabric.


Chicken curry with quinoa (gluten free)
Chicken curry with quinoa (gluten free)

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We hope you got insight from reading it, now let’s go back to chicken curry with quinoa (gluten free) recipe. To cook chicken curry with quinoa (gluten free) you only need 17 ingredients and 21 steps. Here is how you do it.

The ingredients needed to prepare Chicken curry with quinoa (gluten free):
  1. Provide 600 g chicken breasts (or turkey breasts)
  2. Use 250 g quinoa (white, red, or mix)
  3. Use 1 can tomato puree (approx. 300ml)
  4. Take 200 ml heavy cream (or coconut milk)
  5. Provide 3 onions
  6. Use 2 leeks
  7. You need 4 carrots
  8. Take 4 cloves garlic
  9. Prepare 1 chilli pepper
  10. Take 2 teaspoons cumin
  11. Get 3 teaspoons turmeric
  12. You need 2 spoons coriander seeds (aka cilantro seeds)
  13. Use 2 spoons garam masala mixture
  14. Use 2 spoons salt
  15. Prepare 2 spoons sugar (coco flower sugar preferably)
  16. Get 8 spoons olive oil
  17. Provide 2 spoons fresh or dried cilantro
Steps to make Chicken curry with quinoa (gluten free):
  1. Prepare your ingredients for the kari. If possible, use whole spices and grind them using mortar and pestle. This gives more flavor to your dish compared to the already grinded spices. In the end, all spices used must be grinded into powder either way.
  2. Prepare your ingredients for the quinoa side dish.
  3. Start with quinoa. I've used one cup of quinoa, which equals to almost 250g.
  4. Unless properly washed, quinoa can be bitter after cooking. To avoid this, wash it properly with a boiling water – I needed approx. 1 liter.
  5. Add washed quinoa into a pot and add 2.5x more water than the volume of quinoa. I've used 1 pot of quinoa, hence 2.5 pots of cold water.
  6. Add the heat until the water in the pot starts boiling. Then turn down the heat and let the water to simmer. It takes 15-20 minutes.
  7. While quinoa cooks, prepare the main dish. Cut the meat (I've used turkey breasts) into small cubes (size of the thumb).
  8. Cut the onions into small pieces.
  9. Cut the carrots into the julienne-like slices. You could also use other veggies, such as zucchini, eggplant, spring onions, bell peppers… The key thing to bear in mind is that you add veggies at the end of the process only to heat them up and make them smoother. You don't want them to be overcooked without that "crispiness". :-) Garlic and the chilli pepper are the only ones you add before since they give additional taste to the dish.
  10. Cut the leeks, chilli pepper and garlic into slices.
  11. Add olive oil and the spices into the pan, mix all together and heat it up.
  12. Heat the mixture for 1 minute. Soon, the spices will start to form small bubbles in the olive oil.
  13. Add onions into the spicy olive oil and saute for 3-5 minutes until onions diminish in size.
  14. Add cubes of meat, mix it with the spicy onion and olive oil and saute it for another 3-5 minutes.
  15. Add 1 sliced pepper and 4 cloves of garlic. Mix together.
  16. Add 1 can tomato puree and mix together.
  17. Add 2 spoons of sugar – I've used the coconut flower sugar.
  18. Add sliced leeks and cut carrots and mix well together.
  19. Add heavy cream and mix well together.
  20. Bring the mixture to boil and then turn off the heat.
  21. Serve your wonderful dish. If possible, sprinkle with fresh or dried cilantro. :-) To make smoother, add a slice of

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