You are currently viewing 3 hr Curries of the World – Japanese Chicken Curry with Rice, Saag Aloo Potatoes, & Sri Lankan Fish Curry

3 hr Curries of the World – Japanese Chicken Curry with Rice, Saag Aloo Potatoes, & Sri Lankan Fish Curry

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your fine dining evening and are ready to recreate the meals at home.

You Cooked:

  • Sri Lankan Fish & Green Bean Curry
  • Saag Aloo
  • Japanese Chicken Curry with Sticky Rice;

Indian Saag Aloo

Serves 2 as a curry or 4 as a side dish


  • – 1kg potatoes
  • – 1 large white onion
  • – 250g baby spinach
  • – 1 tin of pureed spinach (or 1 bag of frozen)
  • – 1cm fresh ginger, grated
  • – 2 cloves of garlic, crushed into a paste
  • – 1 tbsp cumin
  • – 1 tbsp turmeric
  • – 1 tbsp garam masala
  • – 40ml olive oil
  • – 40g butter
  • – 3 tbsp fenugreek leaves/ 1tbsp ground fenugreek 
  • – Salt to taste


  1. Cut the potato into 2cm cubes and boil in salted water for 6-8 minutes, or toss in some oil and saute until golden brown and then put into a hot oven at 200 for 8-10 minutes. 
  3. In another pan, add butter oil, cumin, and finely diced onion. Cook until caramelised.
  5. Add the garlic, ginger, turmeric & potatoes. Cook for 5 minutes.
  7. Add both spinaches, turn the heat to low and cook for 10 minutes.
  9. Add fenugreek, cook for a further 2 minutes and season to taste.
  10. Chopped tomatoes can be added to make a saucier curry, or serve as a side dish. 

Japanese Chicken Curry

Serves 2


For the Sauce

  • – 1 small onion, diced
  • – 1 garlic clove, minced
  • – 1 tsp finely grated ginger
  • – 1 green apple, coarsely grated
  • 1/2 carrot, coarsely grated
  • 300ml chicken or veg stock
  • 1 tsp soy sauce
  • 1/2 tsp honey
  • 1 tsp ketchup
  • 40g butter
  • 40g plain flour
  • 1/2 tsp gara masala
  • 1/4 tsp cayenne pepper
  • 400ml coconut milk 
  • 2 x large chicken thighs


  1. Start by frying the chicken thighs in a deep saute pan until golden and crispy. Remove from the pan for the time being, don’t worry about coking the chicken through as we’ll finish cooing it in the sauce. 
  2. Cook the onion in the same pan, adding a bit more oil if needed. Once soft, add the garlic and ginger. Cook for four minutes, without browning too much.
  3. Mae a space in the middle of the pan and toast the spices for 30 seconds.
  4. Add the butter to the pan. Once melted, stir in the flour to make a roux. 
  5. Add the ketchup, honey and soy. Stir through the roux and then slowly add the stock, stirring as you pour. 
  6. Add the grated carrot and apple to the pan and stir through. 
  7. Put the chicken back in and simmer for 10-15 minutes, until the sauce has reduced by half and the chicken is cooked. 
  8. Add the coconut milk and continue to reduce for a few minutes until thick and creamy. 
  9. Serve with sticky rice. 

Quick & Fragrant Sticky Rice 

Serves 2


-1 cup of long grain rice such as jasmine or basmati 

-2 cups of cold water

-1 white onion

-2 curry leaves 


Fry the onion in a little oil for 5 minutes, until soft and lightly caramelised. 

Add in the rest of the ingredients and season with 1/2 tsp salt

Bring to the boil, reduce to a simmer and cover with a plate or lid

Cook for 10 minutes, until the rice is cooked and the water is gone. Leave to stand with the lid on for five minutes before serving. 

Sri Lankan Green Bean & White Fish Curry


  • – 250g green beans
  • – vegetable oil, for frying
  • – 2 garlic cloves, finely sliced
  • – 2 banana shallots, finely chopped
  • – 2 green chillies, finely chopped
  • – 1 cinnamon stick, 5cm long
  • – 1 tomato, small, diced
  • – 1 sprig of curry leaves, plus extra to garnish
  • – 1/2 tsp chilli flakes
  • – 1 tsp ground cumin
  • – 1 tsp turmeric
  • – 1 tsp freshly ground black pepper
  • – 400ml of coconut milk, (1 tin)
  • – 500g white fish
  • – Salt


  1. Begin by making the curry leaf oil, as this will take a few hours to strain. Place the curry leaves and vegetable oil in a blender and blitz at a high speed for several minutes until the oil turns green. Pour the contents of the blender into a muslin cloth hung over a bowl and leave to strain.
  3. Add a dash of vegetable oil to a saucepan and fry the shallots, garlic, chillies, cinnamon and sprig of curry leaves for 5 minutes until soft. Add the diced tomato and cook for a further 5 minutes.
  5. Add the chilli flakes, cumin, turmeric and pepper and cook gently for 5 minutes. Pour in the coconut milk and simmer for a few more minutes.
  7. Cut the fish into cubes and place into the curry along with the green beans. Simmer gently for five minutes.
  9. Season to taste, then transfer to a serving bowl. Top with crispy shallots, extra curry leaves (ideally fried in a little oil until crisp) and finish with a drizzle of the curry leaf oil.

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