Unit Award Scheme

120610 FOOD PREPARATION: MAKING CHICKEN CURRY (UNIT 27)

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	identify the equipment needed to make butter chicken curry	Summary sheet
2	identify, collect and weigh or measure the ingredients needed to make butter chicken curry	Summary sheet
3	mix the marinade ingredients together in a bowl	Summary sheet
4	chop the chicken into bite-sized pieces and toss with the marinade	Summary sheet
5	cover the marinated chicken and leave it to chill, whilst wiping down the working area	Summary sheet
6	chop the remaining curry ingredients	Summary sheet
7	heat the oil in a large, heavy saucepan, and add the onion, green chilli and ginger	Summary sheet
8	fry the ingredients on a medium heat until soft, add the spices and tomato puree and cook for a further two minutes	Summary sheet
9	add the stock, marinated chicken and any remaining marinade, then simmer for five minutes	Summary sheet
10	serve the butter chicken curry in an appropriate manner	Summary sheet and/or student completed work
11	evaluate the final product.	Summary sheet and/or student completed work

All outcomes recorded on an AQA Summary Sheet

Approved 26 March 2024Level - Level Two