1. Chicken Tikka Masala- plans
Objective
Annotate a recipe to include the key points, health and safety and equipment
Use the plan to work with confidence and independence.

2. Chicken Tikka Masala- plans
Secure assessment
I can make a plan which has a step by step method and ingredients, H&S, equipment. I have explained how and why I am doing this process and I use my plan throughout the practical lesson. I can add changes and notes to my plan during and after making.
Exceeding assessment
I can make a plan which has a step by step method and ingredients , H&S, equipment. I have explained how and why I am doing this process and I use my plan throughout the practical lesson. I can add changes and notes to my plan during and after. I can estimating timings for and hi light key parts of the process.
Highest assessment.
As exceeding plus I can identify how to reduce risks and suggest different ways of making my curry.

3. Chicken Tikka Masala Ingredients Method 4 skinless chicken breasts
2 medium onions
1 fresh chilli
1 small piece root ginger
A small bunch of coriander
Vegetable oil
2 tablespoons curry paste
1x400g tin of chopped tomatoes
1x400g coconut milk
Method
slice chicken breasts, peel and finely slice onions, finely slice chilli, peel and slice ginger.
pick coriander leaves, put to one side and finely chop the stalks.
put oil in frying pan, add onion, chilli, ginger and coriander stalks –cook until soft and golden.
add curry paste and chicken – stir and season with salt and pepper
mix in tomatoes and coconut milk with 150ml of water.
simmer for minutes.

4. Chicken Tikka Masala- making
Lesson Objective……
select and use confidently a range of tools and equipment to make a chicken tikka masala
demonstrate skilful and accurate knife skills and new techniques.
work accurately and with confidence and independence.

5. Chicken Tikka Masala- making
Secure assessment
I am independent and can make decisions without consultation. My curry is creative and uses additional ingredients to the basic recipe. Its carefully made and well finished. I can organise myself and others to complete effectively.
Exceeding assessment
I am independent and can make decisions without consultation. My curry is creative in flavour and ingredients. Its carefully made and well finished. I can organise myself and others to complete effectively.
I have added another process to the making.
Highest assessment.
I am independent and can make decisions without consultation. My curry is creative in flavour and ingredients. Its carefully made and well finished. I can organise myself and others to complete effectively.
I have added another process to the making which is showing more complex skills and changes the construction of the curry.

6. Chicken Tikka Masala Ingredients Method 4 skinless chicken breasts
2 medium onions
1 fresh chilli
1 small piece root ginger
A small bunch of coriander
Vegetable oil
2 tablespoons curry paste
1x400g tin of chopped tomatoes
1x400g coconut milk
Method
slice chicken breasts, peel and finely slice onions, finely slice chilli, peel and slice ginger.
pick coriander leaves, put to one side and finely chop the stalks.
put oil in frying pan, add onion, chilli, ginger and coriander stalks –cook until soft and golden.
add curry paste and chicken – stir and season with salt and pepper
mix in tomatoes and coconut milk with 150ml of water.
simmer for minutes.

7. Chicken Tikka Masala Preparation Cooking
Describe the stages you have completed to prepared your curry.
What equipment have you used?
What were the H&S issues?
Did you have any problems? How did you solve them?
Cooking
How did you make the curry?
What equipment did you use?
What were the H&S issues?
Was it successful? Why/Why not?
How healthy and balanced was your curry?
How could you make it suitable for alternative diets?