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Getting ready Swoon! Bone-in Chicken and Summer Vegetable Curry safely

It is very important to prepare food safely to assist cease harmful bacteria from spreading and rising. You can take some steps to assist protect yourself and your loved ones from the unfold of dangerous micro organism.
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Wash your arms

Your fingers can easily spread bacteria across the kitchen and onto food. It's important to always wash your palms thoroughly with cleaning soap and warm water:

earlier than starting to prepare meals
after touching raw meals such as meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your arms thoroughly as well, because moist arms spread bacteria extra simply.
Maintain worktops clear

Earlier than you start getting ready food, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you may want to scrub them totally.

It is best to change dish cloths and tea towels frequently to avoid any micro organism growing on the material.

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We hope you got benefit from reading it, now let’s go back to swoon! bone-in chicken and summer vegetable curry recipe. You can cook swoon! bone-in chicken and summer vegetable curry using 21 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to prepare Swoon! Bone-in Chicken and Summer Vegetable Curry:

1. Get 2 Onions (large)
2. You need 1 tsp Sugar
3. Use 2 Carrots
4. Take 1/2 Apple
5. Use 1 box Storebought curry roux
6. Use To pre-flavor the chicken:
7. Get 10 Chicken drummetts
8. Use 1 dash ★Salt and pepper
9. Provide 1 clove ★Grated garlic
10. Use 1 piece ★Grated ginger
11. Prepare 5 tbsp ★Yogurt
12. Provide 100 ml White wine
13. Prepare Hidden flavors:
14. Get 2 tsp ●Japanese Worcestershire-style sauce
15. Provide 1 tsp ●Ketchup
16. Provide 1 piece ●Chocolate
17. Prepare Accompaniments:
18. You need 1 Kabocha squash
19. Use 1 Okra
20. Use 1 Eggplant (slim Japanese type)
21. Provide 1 Coffee cream

Instructions to make Swoon! Bone-in Chicken and Summer Vegetable Curry:

1. Combine the drummettes and chicken flavoring ingredients (the ★ ingredients) in a plastic bag, and leave to marinate in the refrigerator.
2. if you are using carrots as a garnish, cut out using decorative cutters.
3. Finely chop the onions and transfer on a microwave-safe plate. Sprinkle sugar, cover with plastic wrap and microwave for 5 minutes. This is to make the onions easier to sauté.
4. Heat 1 tablespoon of vegetable oil (not listed) in a pot, add the onions from Step 3 and sauté. When wilted, turn the heat down to low, and keep on sautéing until caramelized.
5. Keep it up! In about 30 minutes, the onions will gradually turn golden brown. If you have time, keep sautéing for longer.
6. If you continue for about an hour, you will have caramelized onions.
7. Add the peeled and roughly chopped carrots and apple to the pot, sauté lightly, add 500 ml water and simmer for 15 minutes. Turn off the heat and leave to cool.
8. Heat 1 tablespoon of vegetable oil (not listed) in a frying pan, add the marinated chicken from Step 1, and pan fry over medium heat until browned. Add white wine and simmer for a minute.
9. Put the cooled mixture from Step 7 into a blender and puree until smooth. Return to the pot, add a bay leaf and 500 ml water and heat.
10. Add chicken to the pot, and simmer slowly for an hour.
11. Turn off the heat, add curry roux and the ● hidden flavor ingredients, and simmer for another 10 minutes. The curry is finished.
12. The vegetables: Cut the carrots and kabocha squash, cover with plastic wrap and microwave for 2 minutes.
13. Cut the okra into half lengthwise. Cut 10 cm eggplants into half lengthwise also.
14. Sauté the vegetables from Steps 12 and 13 in a tablespoon of butter (not listed) and season with salt and pepper (not listed). The side vegetables are done.
15. Arrange the rice, curry and side vegetables on a plate. Drizzle coffee cream and draw a line through with a chopstick to make a pretty pattern.
16. Done.
17. If you make too much curry, try"Curry Rice Gratin (Doria) With Last Night's Leftover Curry"
18. If you still have leftover curry, try"Italian Stir-Fry Made From Yesterday's Leftover Curry," too. - - https://cookpad.com/us/recipes/169932-italian-stir-fry-made-from-yesterdays-leftover-curry

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