'Award Winning' Coconutty Kerala Chicken Curry with Fluffy Rice
Sharmini T
Sharmini T
£15.00
per screen

'Award Winning' Coconutty Kerala Chicken Curry with Fluffy Rice

Hosted by Sharmini ThomasYork

About this class

Understanding the mysteries of the Indian Cuisine is in the proportion of ingredients used​,​ the layering of spices and a handful of secret tips and tricks. My classes are designed to guide you proficiently from the basics of Indian cooking to the complex techniques used to get perfectly balanced flavours every time. Join me as I share with you my most treasured recipes that are perfect for cosy winter dinners! My Coconutty Kerala chicken curry is not just a family favourite but also is an award winning dish of York’s Curry Vision Contest. This dish is an ode to my native land Kerala​,​ a south Indian coastal state known for its abundance of coconuts​,​ spices and seafood. The chicken is cooked in a creamy sauce that is infused with coconut and subtle hints of aromatic spices and warm chillies. No south Indian meal is complete without some rice on the side. Cooking rice can be tricky as it tends to get sticky very quickly however my fool-proof method will ensure that you have perfectly fluffy rice with no lumps. ***INTRODUCTORY OFFER - £15 per screen. Maximum class size is 12***

What you will learn

To cook chicken perfectly To prepare the base for Indian curries To balance Indian spices and flavours To cook perfect no-sticky rice with no lumps

Ingredients needed   Loading document...

Servings : serves 2

Ingredients for Coconutty Kerala Chicken Curry 250 gms chicken breast​/​chicken thighs diced into 1 inch cubes 2 tbsp coconut oil​/​sunflower oil 1​/​2 tsp mustard seeds curry leaves x 8 3 shallots (medium sized finely chopped) or 1 banana shallot garlic cloves x 1 1​/​2 inch ginger (Finely Chopped) Salt to taste 1 Tomato (finely diced) 160 ml Coconut Cream *Dry Spices Red​/​Kashmiri Chilli Powder 1​/​4 tsp Paprika 1​/​2 tsp Coriander Powder 1 tsp Turmeric Powder 1​/​8 tsp Black Pepper Powder (Freshly ground) 1​/​2 tsp Spices to be Ground (With Pestle & Mortar OR a Spice​/​Coffee Grinder) Green cardamom Pod x 1 (discard pod and powder the seeds only) Whole Black Cloves x 2 Cinnamon Stick 1​/​4 inch Fennel Seeds 1​/​2 tsp Ingredient for Fluffy Rice White basmati rice 125 gms

Equipment needed

Non-stick wok or saucepan with lid Stirring spoon A small bowl Pestle and mortar or grinder Scissor or tin opener Chopping board Knife Apron Tea towel Measuring spoons Medium saucepan Medium Bowl Colander​/​Seive

Special instructions

Before the class begins: Dice chicken breast or thighs Peel shallots​,​ garlic and ginger Chop tomatoes finely Measure 160 ml coconut cream Fill a small bowl with 3 tablespoons of water Weigh out the rice Have a kettle of boiling water

Reviews (0)

    Class Creator

    Sharmini T

    Hello, I'm Sharmini Thomas.

    Sharmini Thomas, originally from Kerala, is a York-based Cookery Tutor who began conducting Indian Cooking Courses through City of York’s Adult Education over 20 years…

    Sharmini Thomas, originally from Kerala, is a York-based Cookery Tutor who began conducting Indian Cooking Courses through City of York’s Adult Education over 20 years…

    £15.00
    per screen