Title

Name of Dish
Nam
Ingredients

M
E
T
H
O
D
Times

Video
Experiment #1 Evaluation/PMI


Overall my recipe went quite well the only problem was that it wasnt sweet enough
so I have added coconut cream to the recipe which has made it sweeter but it has
now lost a bit of the spice. So I am now doing half chicken stock and half coconut
cream and keeping the Yogurt as it makes it thicker.








Positives Minus Improvements
It looked and turned out
how I wanted it to which
was good but there
could have been more
improvements.
It tasted and looked how
I wanted it to but it could
have looked better.
I had made an
improvement in cooking
the chicken as it was my
first time.
It was able to serve two
people as expected but
maybe a little more for
extras might be Needed-
just in case

I over cooked the
chicken so it didnt
turn out how I
wanted to.
It wasnt sweet it was
spicier than I
expected and
would have wanted
it to.
I wouldnt have
enough time to
make rice so I need
to change that to
something more
approachable and
achievable.
I could have possibly
pre chopped and
prepared the
vegetables the night
before which would
have saved me time
to cook.
I have added
coconut cream for
sweetness to the
recipe as it was too
spicy.
I might change the
rice to something
easier or something
im familiar with
cooking as I have
never cooked rice
before.

Butter chicken
(Draft 2)















Method
1. Drain and Crush chickpeas in a small bowl
2. Put potatoes on
3. Cut chicken into medium sized strips
4. Cook chicken pieces with the oil in a large frypan over a medium heat for 3-5mins or
until brown.
5. Place chicken on plate and move aside
6. Heat remaining oil on frypan with ginger and tandoor paste stir for a minute
7. Return chicken to pan
8. Remove heat and add stock
9. Stir the ingredients
10. Turn heat off and add chickpeas
11. Move from heat and leave coved for 10 minutes
12. Stir yogurt into butter chicken mixture and stir
13. Serve with potatoes.
Equipment
Small bowl
Plate
Large saucepan
Wooden spoon
Spatula
Medium sized bowl
Fork
Spoon
Knife

Ingredients
2 ts of canola oil
2 tbs of tandoori paste
1 tbs of fresh ginger-finely grated
1/3 cup of caned chickpeas
1/4 cup of plain yogurt
of coconut cream
cup of chicken stock
300g of chicken beast fillet


Time
Cooking time- 32 mins
Preparation 8 mins
Serving time - 2 mins
Rice Cooking times:
White Rice: 18 to 25 minutes
Brown Rice: 30 to 40 minutes
Wild Rice: 45 to 60 minutes
Serves 2

Butter chicken
(Draft
1)












Method
1. Drain and Crush chickpeas in a small bowl
2. Put rice on
3. Cut chicken into medium sized strips
4. Cook chicken pieces with the oil in a large frypan over a medium heat for 3-5mins or
until brown.
5. Place chicken on plate and move aside
6. Heat remaining oil on frypan with ginger and tandoor paste stir for a minute
7. Return chicken to pan
8. Remove heat and add stock
9. Stir the ingredients
10. Turn heat off and add chickpeas
11. Move from heat and leave coved for 10 minutes
12. Stir yogurt into butter chicken mixture and stir
Serve with rice.
Equipment
Small bowl
Plate
Large saucepan
Wooden spoon
Spatula
Medium sized bowl
Fork
Spoon
Knife

Ingredients
2 ts of canola oil
2 tbs of tandoori paste
1 tbs of fresh ginger-finely grated
1/3 cup of caned chickpeas
1/2 cup of plain yogurt
cup of chicken stock
300g of chicken beast fillet


Time
Cooking time- 32 mins
Preparation 8 mins
Serving time - 2 mins