My chicken curry with a healthy veggie twist!

Here is my work plan for the chicken curry I am making today! :-)

Name: Connor Machell

Country: India                Product: Chicken Curry (Tikka malasa)

Requirements from home: Any take home containers etc required

Ingredients	Quantity required	Utensils
Sunflower oil Skinless chicken breast Onion Garlic Green chilli Fresh ginger Mild Curry paste (Tikka Masala) Can of chopped tomatoes Coconut Milk Chopped Coriander Mixed Herbs Ground Tumeric Carrot * Zucchini * Tomato * Broccoli * ^things with * are added to original dish Basmati rice Pappadums	2 tablespoons 500g 1 2 2 2 teaspoons 3 tablespoons 400g can 400ml 2 tablespoons 1 teaspoon 1 teaspoon 1 1 2 1-2	Knife Grating utensil Chopping board Mess bin Electric frypan Pot thing for frypan Large spoon for stirring
Procedure to follow
Preparation to be COMPLETED at home before class Purchase and prepare all ingredients for cooking Cook rice
Skills/preparation to be DEMONSTRATED in class
Method
Preheat the cooker to 190c or medium-high
Chop onion and tomato, grate carrot and zuchinni, bruise+slice garlic. Cut chicken into approx. 3cm pieces
De-seed and cut chilli
Heat sunflower oil in pan until sizzling then add chicken, onion, garlic, chilli and ginger. Stir for around 30s
Add in grated carrot, tomato and zuchinni, stir for around 5 minutes or until chicken starts to look brown and cooked
Add in curry paste and stir for another 30 seconds or so, or until it looks well stirred and good.
Add in mixed herbs and tumeric, then stir in can of tomatoes and coconut milk. Keep stirring til combined
Cover up pot, and cook for approximately 40 minutes or until looks good. Add water to keep watery consistency.
While waiting, wash up dishes and clean up!
Once home, serve dish with rice, then add the chicken curry over the top and pappadums/naan bread
Enjoy!