chicken tikka masala - children's food...

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Go to www.schoolfoodtrust.org.uk/millionmeals for more information and to download more delicious recipes

Method1. Place the chillies,

garlic, ginger and 25mloil in a food processor.Add paprika, garammasala, dried corianderand tomato puree, andblend to form a paste

2. Place the chickenpieces in a large bowl,coat them with themarinade and place inthe fridge for 1-2 hours

3. Use the remaining50ml vegetable oil tofry the onions,peppers, cinnamonand turmeric in a largepan. Cook gently for10 minutes

4. Add the yoghurt andtomato base sauce tothe pan

5. Add the chicken piecesand simmer for 15-20minutes until cooked

6. Stir through thechopped corianderbefore serving

Chicken Tikka MasalaMeat Main Meal

This recipemakes30 x 151gservings

120minutesprep time

30 minutescooking time

Primaryschoolportion

Tip = Servewith pilau riceor homemadenaan bread. Thisrecipe containsa portion ofvegetables ineach serving

Low in fat,saturatedfat andsodium

Recipe withthanks toGeorge DixonPrimary Schooland BirminghamCity Council

Nutritional Per Percontent 100g servingEnergy kcal 89 135Fat g 2.6 3.9Saturates g 0.5 0.7Carbohydrate g 2.9 4.4NME sugars g 0 0Fibre/NSP g 0.5 0.8Protein g 13.8 20.8Iron mg 0.6 0.8Calcium mg 30 45Vitamin A ug 73 110Folate ug 17 26Vitamin C mg 14 21Sodium mg 58 87Zinc mg 0.5 0.8

Ingredients• 2 Chopped red chillies• 5 Peeled garlic cloves• 75g Fresh peeled ginger• 75ml Vegetable oil• 8g Paprika• 22g Garam masala• 8g Tomato puree• 4g Dried coriander• 2500g Diced chicken breast• 300g Peeled and sliced onions• 240g Diced red peppers• 240g Diced green peppers• 4g Cinnamon• 4g Turmeric• 500ml Plain yoghurt• 1750g Tomato base sauce• 6g Fresh chopped coriander

Go to www.schoolfoodtrust.org.uk for more information and to access more delicious recipes

CFT001

Go to www.childrensfoodtrust.org.uk for more information and to download more delicious recipes


Method1. Season the chicken

with pepper, garlic,curry powder, chilliand thyme

2. Heat the oil until hot,fry the chicken forabout 5 minutes onhigh heat untilbrowned and sealed

3. Add 1200ml water,onions, carrots andtomato puree, and mixwell

4. Cook and stir for15 minutes on highheat

5. Reduce the heatand simmer for about45 minutes

6. Use the flour and180 ml of water tomake thickener thenadd to meat graduallystirring

7. Cook for about5 minutes and serve

Chicken Curry RagoutMeat Main Meal


15 minutesprep time



Tip =Serve withrice, and aportion of hotvegetablessuch as curlykale

Low insodium andsaturatedfat


Nutritional Per Percontent 100g serving

Energy kcal 106 138Fat g 3.8 5.0Saturates g 0.5 0.7Carbohydrate g 4.2 5.4NME sugars g 0 0Fibre/NSP g 1.2 1.6Protein g 14.1 18.3Iron mg 1.8 2.3Calcium mg 30 39Vitamin A ug 281 366Folate ug 15 20Vitamin C mg 4 6Sodium mg 65 85Zinc mg 0.6 0.7

Ingredients•1700g Diced light chicken meat•5g Black pepper•30g Fresh garlic•55g Curry powder•40g Finely chopped green chilli•5g Thyme•90ml Vegetable oil•1380ml Water•225g Chopped onions•680g Chopped carrots•170g Tomato puree•55g Plain flour


CFT002


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Method1. Fry the onions in the

vegetable oil for 10minutes, then add thecelery and carrots andcook for 5 moreminutes

2. Add the lamb and fryfor 10 minutes

3. Sprinkle the flour andstir well

4. Add the tomato puree,dried mixed herbs,oregano, peas, water,and tomato sauce

5. Bring to the boil, coverand simmer for 1½ to2 hours until tender

6. Just before servingsprinkle over choppedbasil

Lamb CasseroleMeat Main Meal


15 minutesprep time

120 – 150minutescooking time


Tip = Servewith parsleypotatoes andvegetables

High iniron andzinc




Ingredients•120g Chopped onions•75ml Vegetable oil•30g Chopped celery•1000g Chopped carrots•2500g Lean diced lamb•60g Plain white flour•15g Tomato puree•4g Mixed herbs•4g Oregano•600g Peas•1700ml Water•1700ml Home made tomato sauce(see recipe)

•4g Chopped basil


CFT003


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Method1. Dry fry the minced

lamb until browned allover, then add theonion and water

2. Add the carrots,tomatoes, tomatopuree and mixedherbs. Bring back tothe boil and simmerfor 15 minutes

3. Cook the spaghetti ina large pan of boilingwater until cooked,drain and then serve

Spaghetti Bolognaise (Lamb)Meat Main Meal


15 minutesprep time



Tip = Thisrecipe doesn’tcontain a wholeportion ofvegetables –you could tryserving it withcarrots or peas

High iniron andzinc




Ingredients•5000g Lean minced lamb•910g Finely diced onions•2270ml Water•450g Finely chopped carrots•3000g Canned tomatoes•225g Tomato puree•30g Mixed herbs•2300g Raw white spaghetti


CFT004


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Method1. Allow the salmon

to defrost

2. Beat the eggs to forman egg wash

3. Dip each strip in theegg wash and coat inbreadcrumbs

4. Bake at 190°C / 375°F /Gas Mark 5 for 10 – 15minutes until cooked

Homemade Salmon FingersFish Main Meal


10 minutesprep time



Tip =Servewith jacketpotatoesand peas

This recipe ispopular withchildren andcontains oilyfish


Nutritional content Per 100g Per serving

Energy kcal 199 204Fat g 10.9 11.2Saturates g 2.0 2.1Carbohydrate g 6.4 6.6NME sugars g 0 0Fibre/NSP g 0 0Protein g 19.2 19.7Iron mg 0.8 0.9Calcium mg 37 38Vitamin A ug 41 43Folate ug 23 24Vitamin C mg 0 0Sodium mg 94 96Zinc mg 0.8 0.9

Ingredients•504g Frozen salmon strips•2 Eggs•50g Manufactured breadcrumbs


CFT005


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Method1. Pre-heat the oven to 160°C / 325°F /

Gas Mark 3

2. Place the sliced bread into shallowtins and bake in the oven until crisp.Remove from the oven and allow tocool. Use a grater or hand blender tomake the breadcrumbs

3. Prepare and cook the lentils as permanufacturer's instructions

4. Peel, wash and slice the onions andcarrots

5. In a large bowl, whisk the eggs untilthe yolks and whites have combinedand place in the refrigerator

6. Combine the carrots and onions withthe lentils, chilli and garlic powder

7. Using a potato scoop, divide themixture into the required numberof portions

8. Lightly flour the chilladas and pressbetween the palms of your handsto flatten

9. Dip into the egg wash, thenbreadcrumbs and place onto bakingtrays

10.Bake in the oven for approximately15 minutes

11.Remove from the oven and place ontowarmed serving trays

ChilladasVegetarian Main Meal


60 minutesprep time



Tip =Serve withsalad e.g.rainbowsalad

High in iron,low in fat,saturated fatand sodium


Nutritional Per Percontent 100g serv


Ingredients•800g Sliced white bread•2700g Split red lentils•7500ml Water•910g Onions•910g Carrots•340g Eggs•50g Chilli powder•55g Garlic powder


CFT006


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Method1. Heat the vegetable oil

in a pan and gently frythe onion and garlic

2. Add celery, potatoes,herbs, chilli powderand kidney beans andcook for 5 minutes

3. Add the tomatoes,tomato puree andstock and bring tothe boil

4. Simmer for 30 minutes

5. Add the lemon juice

6. Cook in an ovenproofdish for 1 hour at180°C / 350°F / GasMark 4

Chilli Bean CasseroleVegetarian Main Meal


15 minutesprep time



Tip = Servewith rice. Thisrecipe containsa portion ofvegetables ineach serving.

High infibre, lowin fat andsaturatedfat




Ingredients•120ml Vegetable oil•1400g Peeled and sliced onions•20g Crushed garlic•225g Diced celery•375g Diced potatoes•2 tsp Dried mixed herbs•2 tsp Chilli powder•1250g Drained red kidney beans•2500g Canned tomatoes•250g Tomato puree•75g Vegetable stock powder•3000ml Water for stock•Juice of 2 lemons


CFT007


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Method1. Divide the bread up

equally into 80 portions

2. Spread with pizzatopping and top withcheese

3. Bake at 190°C / 375°F/ Gas Mark 5 until thecheese starts to bubbleand turn golden

French Bread PizzaVegetarian Main Meal


30 minutesprep time



Tip =Serve withsalad andcoleslaw

High incalcium




Ingredients•3750g French Bread•800g Pizza Topping•1650g Grated reduced fatCheddar cheese


CFT008


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Method1. Mix the cabbage,

carrot and peppertogether. Add thelemon juice andyoghurt then stir

2. Place in the fridgeuntil ready to serve

Rainbow SaladVegetarian Salad


15 minutesprep time



Tip =A popular saladdish with pupils.Try serving withchilladas orhomemade pizza

High invitamin C,low in fat,saturated fatand sodium




Ingredients•1400g Finely shredded red cabbage•1400g Finely shredded white cabbage•500g Grated carrot•450g Finely sliced green pepper•Juice of 3 lemons•1500ml Low fat natural yoghurt


CFT009


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Method1. Gently fry the onions

in the margarine untilsoftened, add thegarlic and cook fora little longer

2. Add the tomatoes,stock, mixed herbsand pepper

3. Cook until soft andthen puree

Homemade Tomato SauceSauce to go with a Main Meal


10 minutesprep time



Tip =Serve withhomemadesalmon fishfingers

Low infat andsaturatedfat



Energy kcal 26 26Fat g 1.2 1.2Saturates g 0.3 0.3Carbohydrate g 3 3NME sugars g 0 0Fibre/NSP g 0.6 0.6Protein g 1.0 1.0Iron mg 1.2 1.2Calcium mg 32 32Vitamin A ug 31 31Folate ug 11 11Vitamin C mg 7 7Sodium mg 136 135Zinc mg 0.2 0.2

Ingredients•125g Hard margarine•1880g Chopped onions•185g Chopped garlic•4930g Canned tomatoes•3750ml Vegetable stock•125g Mixed herbs•50g White pepper


CFT010


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Method1. Preheat the oven to

180°C / 350°F / GasMark 4

2. Peel and chop thebananas and placewith the cookedapple in a tin

3. Rub the margarineinto the flour until themixture resemblesbreadcrumbs

4. Slightly crush thecornflakes and addwith the cinnamon andsugar to the flour

5. Mix and cover thefruit with the cornflakemixture

6. Bake for approx20-30 minutes untilgolden brown

Apple and Banana CrispDessert


20 minutesprep time



Tip =Serve withcustard oryoghurt

Containsa portionof fruit



Energy kcal 268 170Fat g 9.6 6.1Saturates g 2.9 1.8Carbohydrate g 45.4 28.8NME sugars g 12.8 8.5Fibre/NSP g 1.6 1.0Protein g 3.3 2.1Iron mg 1.6 1.0Calcium mg 41 26Vitamin A ug 112 71Folate ug 44 28Vitamin C mg 6 4Sodium mg 207 131Zinc mg 0.2 0.1

Ingredients•400g (4) Small unpeeled bananas•680g Baked unsweetened stewedcooking apple

•340g Plain flour•170g Soft vegetable margarine•170g Cornflakes•¼ teaspoon Cinnamon•170g Brown sugar


CFT011



Method1. Melt the margarine,

sugar, syrup andcocoa powder in apan, but do not boil

2. Stir in the cornflakesuntil completelycovered in thechocolate mixture

3. Using a potatoscoop, portion ontoa greased tray

4. Chill in the fridgeuntil required

Chocolate CracknelDessert


15 minutesprep time



Tip =Serve withcustard

High infolate




Ingredients•1000g Soft margarine•900g Golden syrup•900g White sugar•140g Cocoa powder•1400g Cornflakes


CFT012


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Method1. Preheat the oven to

200°C / 400°F / GasMark 6

2. Grease a tart tin withmargarine

3. Place the dates andpeel in hot water, andleave until the dateshave softened.Discard the peel

4. Rub the margarineinto the flour untilthe texture is likebreadcrumbs. Addthe rolled oats andthe sugar

5. Divide the crumblemixture in two andpress half into thebase of the tin

6. Spread over thedates and coverwith the remainingcrumble mixture

7. Bake in the oven forapprox. 20-25 minutesor until golden brown

Date SliceDessert


25 minutesprep time



Tip =Serve with aportion offruit for acompletedessert option

High invitamin Aand fibre




Ingredients•340g Dried dates•1 large Lemon / orange peel•200ml Water•140g Soft vegetable margarine•225g Wholemeal flour•110g Rolled oats•85g Dark brown sugar


CFT013


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Method1. Divide the sultanas and

apples evenly betweenbaking tins

2. Place the flours, oats,sugar and margarineinto a bowl and mix ona medium speed untilthe mixture resemblesbreadcrumbs

3. Cover the fruit mixturewith the crumble

4. Bake at 200°C / 400-450°F / Gas Mark 6for 40 minutes

5. Serve hot

Oaty Apple and Sultana CrumbleDessert


15 minutesprep time



Tip =Serve withcustard

High invitamin A




Ingredients•450g Sultanas•900g Canned unsweetened apples•300g Plain flour•200g Wholewheat flour•100g Porridge oats•200g Sugar•250g Soft vegetable margarine


CFT014


chicken tikka masala - children's food...

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