Design and Technology KS2 / KS3: The story behind Chicken Curry

Images, practical cooking demonstration and commentary explains where each of the component ingredients for a traditional chicken curry comes from, where it is grown, why it is used and what it adds to the dish.

Every ingredient has a function.

It explores the roots of the dish from the Indian ‘Kari’ and the importance and value of spices throughout history.

It shows how to crush and fry spices to release the flavour and fragrance.

It explains how the chemical capsaicin makes chillies set our mouth on fire and why milk will cool the mouth down.

Close-up views are shown of mass controlled production of tomatoes in greenhouses, and explain their seasonality and how we use canned tomatoes in the winter.

To explore the chicken we visit a farm in Wales and see what is meant by free range.

In cooking chicken, the Maillard reaction is also explained.

This clip is from the series The Secret Life of Our Favourite Dishes.

Teacher Notes

Pupils could make the dish shown in small groups.

Pupils could be shown whole and crushed spices.

They can smell different spices and see if they can guess what they are or what they are used for (cinnamon, nutmeg and coriander are good for this).

They could taste some prepared curry dishes, exploring what ingredients have been used.

Pupils could design a curry for a particular occasion or person’s needs, for example, a party, a school dinner or a vegetarian diet.

Curriculum Notes

This clip will be relevant for teaching Design and Technology and/or Food Technology at KS2 and KS3 in England and Wales, and 2nd and 3rd level in Scotland.

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