Strand 1 Recipes Chicken curry

Preparation Ingredients Equipment Take off jewellery, tie back hair, put on apron and wash your hands. Gather equipment and ingredients. Set up table. Ingredients 1 tbsp oil 3–4 chicken fillets 2 onions, diced 25 g plain flour 1 tbsp curry powder (or to taste) 250-320 ml chicken stock 25 g sultanas (optional) 1 small cooking apple, peeled, cored and diced 2 tbsp peas 2 tbsp sweetcorn 1–2 tsp chutney 1–2 tsp lemon juice 1 tsp tomato purée salt rice, to serve Equipment Ingredients Bowls/plates 2 big plates – clean and dirty equipment 2 chopping boards 2 chopping knives 1 peeler 1 tablespoon 1 teaspoon 1 large saucepan and lid 1 wooden spoon 1 small plate 1 measuring jug 1 pot stand 1 small pot with lid (rice) 1 colander

Method Student A Student B Peel and chop onion. Peel and chop apple. Take over cooking; add the diced onions and fry for 1–2 minutes. Reduce the heat. Add the flour and curry powder. Cook gently for 1–2 minutes, stirring all the time. Stir the stock into the pot. Continue to stir until it comes to the boil. Add the diced apples, sultanas (if using), peas, sweetcorn, chutney, lemon juice, tomato purée and salt. Return the chicken to the pan. Simmer gently for 20 minutes, stirring now and then. Chop up chicken – wash knife and chopping board once finished. Heat the oil in a large saucepan over a medium-high heat. Add the chicken and cook until it is beginning to brown. Remove from the pan and set aside. Prepare stock. Use 250ml boiling water to start. If you feel the curry is too dry or is going to stick to the pot add more boiling water up to a total of 320mls. Slowly add stock into the pot while your partner stirs. Put the kettle on to boil for the rice. Put the rice on to cook. Together: Complete wash up. Tidy unit including sweeping the floor. Check the curry and rice. Serve curry on a bed of rice. Complete your evaluation.

Evaluation Colour? Flavour? Texture? Presentation? Cooked well? Does the dish meet the brief? Any changes for the future? Created the wordle myself

Brief Suitable  Link to Classroom-based assessment 2 (CBA 2) Healthy family meals to reflect the current healthy eating guidelines  A special dietary consideration or a diet-related disease A particular stage of the lifecycle A healthy homemade alternative to a commercial/takeaway meal Resourceful cookery A food enterprise or farmer’s market Ethnic cookery