Indian Cooking Class

Chicken Curry
Yellow Dahl
Aromatic Rice
Cumin & Mint Raita
Naan Bread

Chicken Curry

Method:

3 deboned chickens reserve bones for stock

6 tomatoes - blanched, peeled, seeded & chopped
3 tsp coriander seeds - toasted and ground
4 onions diced
1 knob grated ginger (thumb size)
3 bay leaves
4 tsp turmeric
1 tbsp curry powder
cup ghee/veg oil
5 curry leaves
5 green chillies or 4-5 whole cayenne peppers
chicken stock to cover
400ml coconut milk or yoghurt
Coriander leaves to garnish

In a heavy saucepan brown off the onions then

add garlic, chilli and ginger. Add curry leaves and
rest of spices. Make sure to toast the spices to
release the flavours to gain maximum flavour and
prevent them going bitter. Add the chicken and
toss in the spices to coat evenly. Cook for 15-20
mins.
Add the chicken stock to 1 inch below the level of
the chickens. Bring to the boil and then simmer
uncovered for approximately 20 mins or until
cooked. Check consistency to make sure sauce
isnt reducing too much, if so add a little more
stock.
Add coconut milk or yoghurt and serve garnishing
with coriander leaves.

Yellow Dahl

Method:

500g red lentils

2-3 onions small diced pieces
3 cloves garlic minced
1 tbp ginger grated
2 tbsp garam masala
1 tbsp turmeric
3 tomatoes blanched, peeled, seeded & chopped
(concasse)
1 bay leaf
2-3 red chillies

Saut onions, add garlic and ginger and cook until

caramel coloured. Add turmeric and garam masala.
Heat spices to release aroma. Add rinsed lentils
and tomato concasse. Stir to coat lentils with
spices. Add liquid to cover and vegetable bouillon
cube. Bring to boil and then reduce heat to
simmer for approximately 30-40 mins. The liquid
should all be absorbed (watch not to catch on the
bottom of pan).

Aromatic Rice

Method:

Ghee/vegetable oil
1kg basmati rice
2 onions
2 cloves garlic
2 star anise
few strands saffron
1 stick cinammon
3-4 cardamon pods
2 bay leaves
chicken stock

Rinse rice and leave to dry. In a pre-heated pan

add ghee/oil and warm. Add onions and garlic.
Saut and add saffron strands and spices. Release
aromatics then add rice. Stir for approximately 5
mins then add warm stock and stir. Bring to the
boil and reduce heat and cover. Cook for
approximately 20 mins.

Cumin & Mint Raita

Method:

1 cup of sheeps milk yoghurt

2 cucumbers
1 tsp cumin
clove garlic (mash with salt)
Salt, pepper and lemon juice to taste
Mint for garnish

Slice cucumbers in half, take out the seeds and cut

into small diced pieces. Combine all ingredients
and season to taste.

Naan Bread

Method:

2 tsp dried active yeast

2 tsp sugar
400g/14oz plain flour
tsp salt
1 tsp baking powder
2 tbsp vegetable oil
4 tbsp yoghurt
4 tbsp milk

Pre-heat oven to 140oC/275o F. Place yeast, sugar

and a little warm water in small bowl. Stir to
dissolve and leave to set in warm place for 5
minutes. Combine rest of dry ingredients. Stir oil,
yoghurt and milk into dry mix then add yeast
mixture. Kneed dough for 10 mins. Cover with
plastic wrap and leave to rise in warm place for 10
mins.
Divide into 8 balls making sure they are evenly
divided and rounded. Roll into long oval shapes
5mm/ inch thick. Place on greased baking tray
and cook for 10-15 mins.
Note: They should be soft and crumbly not chewy.
Dont roll too thin or they will become crispy.