1. Method for Making Chicken Curry
Dice the onion and wash and prepare all the vegetables.
Chop your chicken into small pieces on a red chopping board and then wash your
hands.
Heat your saucepan on a medium temperature with a dash of oil.
Add the onion and crush the garlic into the pan, sweat them for a few minutes stirring
occasionally. Replace the lid to keep the moisture inside.
Add your vegetables and chicken and stir, cook for a few 5 minutes, keep stirring,
replacing the lid after.
Wash all equipment which has touched the raw chicken.
Add the curry paste/powder and stir.
Add the tin of tomatoes/coconut milk. If you are using tomatoes you may wish to add some
water to make the curry more moist.
Leave this to cook for 20 minutes, stirring occasionally while you wash up
the rest of your equipment and put it away.
Clean your area using anti-bacterial spray.
Transfer this to your container and leave to cool. Wash your pan.
Refrigerate and reheat to a high temperature at home, serve with rice, cous cous or Naan
bread.

2. Ingredients for making a Chicken Curry
An Onion
A Clove of Garlic
Some peppers, mushrooms.
150g Filleted Chicken (no bones or skin)
2 tbsp Thai Curry paste.
½ tin of coconut milk.
A container to take it home in.
Learning Objective: To learn about HBV and LBV protein. Obesity and diseases caused by poor diet. Different Cultures and cooking.