Mild Chicken Curry
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 30 minutes
- Total time
- 50 minutes
Heat / oven settingHob: medium heat, then gentle simmer
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 1.5 | |
| 3 cloves | |
| 15g | |
| 1.5 tbsp | |
| 1.5–3 tsp | |
| 1.5 tbsp | |
| 600g | |
| 225ml | |
| 150g | |
| 375g |
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Equipment
- Digital scales and measuring jug
- Separate boards and sharp knife
- Grater
- Large saucepan for curry
- Saucepan and colander for rice
- Wooden spoon
- Clean food thermometer
- Oven gloves and heatproof mat
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Measure the mild curry powder and keep yoghurt refrigerated until needed. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Soften the onion
Heat oil in a large saucepan and cook onion for 6–8 minutes until soft. Add garlic, ginger, curry powder and tomato purée and stir for 1 minute.
Add chicken
Add chicken and cook for 5 minutes, turning to coat it in the onion and spices. Add passata and water and stir well.
Simmer
Simmer gently for 15–20 minutes, stirring occasionally. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary. Add a little extra water if the sauce becomes too thick.
Cook the rice
Cook the rice in a saucepan according to the packet instructions, allowing approximately 10–15 minutes. Drain carefully if needed. Keep it hot and serve as soon as the main dish is ready.
Finish
Take the curry off the heat and let bubbling stop. Stir in yoghurt, then warm gently until hot throughout without boiling vigorously. Serve with rice.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Serve rice promptly. To save freshly cooked rice, cool quickly, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Do not keep rice warm at room temperature.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗ · Rice storage advice ↗
Nutritional considerations
Chicken supplies protein and rice supplies carbohydrate. The tomato base contributes vegetables; yoghurt adds protein and calcium without needing cream.
Practical skills
Dicing, spice measuring, simmering, cooking rice and adding yoghurt without splitting.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.