Working in pairs, select correct equipment and process to cook and taste a Chicken Curry served with Boiled Rice

Year 8: Chicken Curry and Boiled Rice



·        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





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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