How to make the perfect curry recipe | TalkingSport
You might want to make a quick change to your curry recipe if you’re going for a curry and you don’t want to get sick.
But don’t let the lack of heat fool you.
This is a simple, easy and tasty curry recipe that can be made in just a few minutes.
Read on to find out how to make your very own curry.
What you need: 1kg (2.2lb) curry leaves, washed and chopped into small pieces, about 3 tablespoons (45ml) coconut oil, 1 small onion, 1 green chilli, 2 garlic cloves, salt, black pepper and turmeric (or to taste).
What you get: 1 medium-large chicken, peeled and diced into thin strips, about 4 medium sized green chillies, 1 medium teaspoon turmeric powder, 1 tablespoon chopped fresh ginger, 3 green chilies, 1 teaspoon coriander powder and salt (or more to taste), 1 teaspoon garam masala (optional), and a few sprigs of cilantro.
For the curry:1.
Preheat the oven to 200°C (400°F).2.
Peel and chop the chicken into strips (don’t worry about the skin as it won’t be needed).3.
Heat the coconut oil in a large pot over a medium heat.
Add the chopped onion and green chillis, then add the garlic cloves and saute until they soften and become fragrant.
Add in the curry leaves and cook for 2 minutes, stirring frequently.4.
Add all the ingredients except the corianders and garammasala (if using) and cook until the mixture thickens slightly, about 2 to 3 minutes.5.
Add 1/2 teaspoon of salt to the mixture and stir.
This will add some of the sweetness to the curry.6.
Add a few more curry leaves to the pan and simmer until the chicken is completely cooked through.7.
Remove from the heat and serve hot.
If you want a sweeter flavour, add in a small amount of salt.
You can use your favourite curry paste or puree the curry in a food processor or blender to make it sweeter.
You could also add some chopped coriandrains, chopped green chiles, coriand garlic, or a pinch of turmeric to the mix.
If making a curry in the morning and want to enjoy it the next day, you can make a sauce and add it to the dish for later use.
If you want to cook the curry at night, add the curry to the stovetop and cook on low heat for an hour before serving.
What to do if you get sick:If you have symptoms of diarrhoea, vomiting or stomach pain, take your curry to a hospital immediately.
You may need to have a stool test, which will be conducted at the hospital.
If it tests positive for any of these conditions, you may need antibiotics.
If the test comes back negative, your symptoms should clear up quickly and you can start eating again.
If the curry is already cooked, just take a spoonful of the sauce and pour it into a bowl.
If this tastes too salty, add more salt to taste.
It should make a very smooth curry.
If symptoms do not improve within 24 hours, you need to see a GP.
If symptoms do return within 48 hours, see your GP.
If your symptoms improve within two days, you’re ready to eat again.
If not, see a doctor.
If there is no response from your GP, then you need further tests.
If a test comes out negative, then your symptoms are over and you’re well enough to go about your day.
If tests come back negative and your symptoms return within four days, then further tests are needed.
If it comes back positive and your condition does not improve for more than four weeks, then treatment is likely to be required.
If your symptoms get worse and you go into a coma, you could be put on ventilator support.
You will need intensive care care and will need a ventilators breathing machine and a ventilated chamber.
You could be placed in a hospital bed for several weeks.
If vomiting or diarrhoeas return within 24 to 48 hours of the last test result, then a hospital stay may be required for further testing.
If vomiting or diarrhea returns within six weeks of the first test result and the condition does improve, then an outpatient stay may also be needed.
If no improvement in your symptoms occurs for more then a week, you should go back to a specialist.
If more tests come out negative after three months, then it’s time to see your doctor again.
