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Working in pairs, select correct equipment and process
to cook and taste a Chicken Curry served with Boiled Rice |
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Year 8: Chicken Curry and
Boiled Rice |
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Ingredients: ·
2 chicken
breast fillets ·
1 onion ·
2 cloves of
garlic ·
Half a red bell
pepper ·
2 teaspoons
curry paste or powder (mild, medium or hot - your choice) · 1 chicken stock cube · 3 tablespoon plain yogurt or crème fraiche (small tub) · Salt and pepper · 100g long grain rice – to serve |
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Aromatic |
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Method: 1.
Peel and slice
the onion. Deseed and chop the red pepper into small dice. 2.
In a large
saucepan put the oil on a medium heat, add the onion and red pepper, cook for
4-5 minutes until soft. 3.
Cut the chicken
into bite size pieces and add to the pan cooking gently until browned. 4.
Peel and crush the
garlic, add to pan and cook for 2-3 minutes. 5.
Stir in the
curry paste or powder and cook for 1 minute, taking care that it does not
burn. Add stick cube and enough water to pan to cover meat, stir and leave to
simmer for 10-15 minutes until chicken is thoroughly cooked and stock has
reduced slightly. 6.
Stir in the
yogurt or crème fresh. Add salt and pepper to taste. Allow to simmer for a
further 5 minutes. 7.
Cook rice
according to packet instruction – serve. |
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