Scottish School Meals | Recipe Of The Month #1
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Recipe Of The Month #1

Recipe Of The Month #1

Coconut Chicken and Sweet Potato Curry Served with Rice and Flatbread and Homemade Mango Chutney

Created by Margaret Shreter with Reuben Dimmer, age 10 from Callander Primary School




  • Red Tractor Chicken Meat diced 240g
  • Sweet Potatoes 100g
  • Green Chillies 20g
  • Shallots 20g
  • Garlic Puree 10g
  • Fresh Coriander 20g
  • Fresh Basil 20g
  • Ground Coriander 2.5g
  • Ground White Pepper 2.5g
  • Lime Juice 30ml
  • Light Brown Sugar 5g
  • Fresh Ginger 10g
  • Lemon Grass 10g
  • Fish Sauce 45ml
  • Coconut Milk 400ml
  • Cornflour 30g
  • Fresh Mango ½
  • Caster Sugar 250g
  • Water 100ml
  • Lime Juice 15ml
  • Fresh Ginger 15g
  • All Spice 5g
  • Long Grain Rice 160g
  • Plain Flour 20g
  • Wholemeal Plain Flour 20g
  • Water 30ml
  • Olive Oil Olive Oil 2ml
  • Green Curry Paste
  • 1 Place all ingredients in a food processor and blend to a paste.
  • Coconut Chicken &
  • Sweet Potato Curry

Step 1:  Heat the coconut cream, then add curry paste and simmer gently for 10 minutes.

Step 2: Add the chicken and sweet potato and simmer until the chicken is cooked, for  approximately 20-25 mins.

Step 3: Thicken with cornflour if needed.

Step 4: Serve decorated with shredded red pepper and a coriander leaf.

Now on to the rice –

Step 1: Put rice and water in a heavy bottomed pan with a tight fitting lid, season with salt.

Step 2: Bring to boil over a high heat.

Step 3: Transfer to a low heat and simmer for 12 minutes or until the water is absorbed.

Step 4: Remove from the stove, leave to sit with the lid on for 5-10 mins.

Step 5: Fluff up with a fork.


Step 1: Place flour, oil and water in a bowl, mix together to form a dough.

Step 2: Knead until smooth, divide into portions and roll to size.

Step 3: Heat a frying pan or griddle and dry fry.

Mango Chutney

Step 1: Puree ¼ Mango in a food processor and finely chop another ¼.

Step 2: Put all of the ingredients in a large pan, bring to the boil over a medium heat then reduce heat and simmer, stirring occasionally for 30-40 mins.

Step 3: Leave to cool and serve.

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