Menu and Recipe Manu.. - The Early Childhood Commission

91
Recipes for General Menus
DAY 14
CURRIED CHICKEN
(Food from Animal)
Ingredient Metric Standard Measure Method
Whole chicken parts 1440 g 3 lb 1 medium 1. Trim all visible fat and skin from chicken.
Water 240 ml 8 oz 1 cup 2. Mix water and vinegar in small container.
Vinegar 60 ml 2 oz ¼ cup
3. Sponge chicken with vinegar and water.
4. Cut chicken into 1 inch chunks (50-1 oz pieces).
5. Put in a stainless steel bowl.
Onion 60 g 2 oz 1 small 6. Clean and wash onion, escallion, thyme and scotch bonnet pepper.
Escallion 15 g ½ oz 1 stalk
Thyme 5 g - 1 sprig
Scotch bonnet pepper 1 g - 1 sliver
7. On a cutting board, chop onion, escallion, thyme and scotch bonnet
pepper.
Black pepper 1g - ¼ tsp 8. Season chicken with onion, escallion, thyme, scotch bonnet pepper,
Salt
10 g
1 / 3 oz 2 tsp
black pepper and salt.
9. Leave to marinate in refrigerator for at least 1/2 hour before cooking.
Garlic 15 g ½ oz 5 cloves 10. Clean and wash garlic.
11. Finely chop garlic.
Oil 30 ml 1oz 2 Tbsp 12. In a sauce pan, heat oil, over medium heat.
Menu and Recipe Manual for Early Childhood Institutions