With the help of Rishi’s Eat Out To Help Out Scheme you enjoyed a cut down version of our regular cookery class & Meal using simple ingredients, full of flavour that make a lovely mid week dinner.
We really hope you enjoyed the class and that we see you at the cookery school again very soon.
Meal: Home made chapati, with Chicken & Fresh Tomato Masala or Chicken Korma Ghee Pilaf Rice
Note – the chicken can be substituted for Paneer, Tofu, Prawn or White Fish
Fresh Tomato Masala – Serves 2
This is a delicious sweet and spicy curry, delightful with freshly made chapati. You could use tinned tomatoes, but grating the fresh toms is a lovely trick of the trade and just makes it feel a bit more special! We are using chicken, but it’s the same with a variety of proteins.
Ingredients – Serves 2
- . Garam masala – 1 tablespoon
- . Chilli Flakes – 1 Teaspoon (To Taste)
- . 2 Banana Shallot (depends on size) fine dice
- . 4 fresh tomatoes – grated, discard the skin. You could use a can of tomatoes, but this is great!
- . Handful Green Beans
- . 1 tablespoons of caster sugar (to taste)
- . 1 lime – rolled and cut into 1/8ths
- . Salt
- . Pepper
- . Handful Fresh Coriander – rough chop
- . Tablespoon Crispy Onions
- . 2 Chicken Thigh – or alternative.
- 1. Ideally use a box grater to grate the tomatoes – discard the skin. If you need to finely dice, you can.
- 2. Heat frying pan on medium heat, add shallot and dry fry
- 3. Add the garam masala, stir
- 4. Add the Chicken (or alternative) – if sticking add a splash of water
- 5. Add the grated tomato, stir
- 6. Add the lime and sugar…taste and balance as required, reduce heat
- 7. Add green beans and cook for 5 minutes.
Serve in a bowl, if you want to garnish, then sprinkle coriander & crispy onions on top.
Chicken Korma – the perfect introduction to Indian cuisine!
Ingredients – Serves 2
- . 2 Chicken Thigh (or Paneer/ Tofu), diced
- . 2 Shallot – finely diced
- . 1/4 Coconut Block – Crumbled or if room is warm this becomes almost liquid
- . Handful Baby Spinach Rinsed
- . Handful frozen or canned peas
- . Water
- . 1 tablespoon Garam Masala
- . Salt
- . Pepper
- . Tablespoon Ghee
- . Crispy Onion
- . Handful Fresh Coriander
- . 1 Lime
- 1. Heat your pan to medium high, then add your ghee and then soften the shallot.
- 2. Add the garam masala, stir to cook the spice
- 3. Stir then add the chicken
- 4. Let the chicken brown before adding the coconut block and water
- 5. Reduce heat to simmer, check seasoning, then add the peas and spinach
- 6. Once peas cooked, off heat and ready to serve
- 7. Garnish with coriander and crispy onions
This will make 4 small breads, ideal for 2 people
Ingredients – Dough
- . 100g atta flour (wholemeal if you can’t get atta)
- 100g madia flour (plain if you can’t get madia) – plus extra for dusting
- Water – roughly 100ml
- 1. In a large bowl, mix the 2 flours, then gradually add water, mixing with a spoon. The mixture will come together in a ball, you are looking for a soft dough. Then take the mixture in your hands and knead for about 5 minutes.
- 2. Split into 4 balls of equal size and set aside
- 3. Sprinkle some flour on board or worksurface
- 4. Flatten, then roll out your balls of dough until size of small saucer – if you don’t have a rolling pin, use wine bottle or can!
- 1. Heat frying pan to high heat, add the dough and cook, they should puff up like a balloon and there will be some charring on each side of the chapati. Cook both sides for about 2 minutes.
- 2. Place in paper bag or under a clean tea towel to soften while you finish you curry.
To serve – cut into quarters and drizzle in ghee and seasalt (for Vegan version use coconut oil)
Ghee Pilaf Rice
The spices in here are optional, cardamom and turmeric definitely!
Ingredients – Serves 6
- . 50g uncooked basmati rice per person – so 300g for 6
- . 4-5 cardamom pods (bashed)
- . 2 tablespoons Ghee – or use Olive oil or Butter
- . 1 teaspoon turmeric
- . 2 bay leaves
- . 2 cloves
- . 1 Cinnamon stick
- . 1 onion or 2 shallots
- . ½ teaspoon salt
- . 600ml boiling water
- 1. Melt ghee or butter or warm olive oil in a medium pan, then add the onion and all your selected spices.
- 2. Stir in the basmati rice, making sure it’s coated in the spices. Add the water, cover and into the oven for 10-15 minutes – checking occasionally.
- The water will be fully absorbed and the rice tender – it will stay warm, if covered for 30-40 minutes, so make this early!
Take a look at our classes online, booking is easy and you’ll be sent a confirmation email. Cookery gift vouchers are available and never expire.