Eat Out to Help Out – Indian Class & Meal

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. 1. Ideally use a box grater to grate the tomatoes – discard the skin.  If you need to finely dice, you can.
  2. 2. Heat frying pan on medium heat, add shallot and dry fry
  3. 3. Add the garam masala, stir
  4. 4. Add the Chicken (or alternative) – if sticking add a splash of water
  5. 5. Add the grated tomato, stir
  6. 6. Add the lime and sugar…taste and balance as required, reduce heat
  7. 7. Add green beans and cook for 5 minutes.

To Serve

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. 1. Heat your pan to medium high, then add your ghee and then soften the shallot.
  2. 2. Add the garam masala, stir to cook the spice
  3. 3. Stir then add the chicken
  4. 4. Let the chicken brown before adding the coconut block and water
  5. 5. Reduce heat to simmer, check seasoning, then add the peas and spinach
  6. 6. Once peas cooked, off heat and ready to serve
  7. 7. Garnish with coriander and crispy onions


Chapati Bread

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
  • Salt
  • Water – roughly 100ml


  1. 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. 2. Split into 4 balls of equal size and set aside
  3. 3. Sprinkle some flour on board or worksurface
  4. 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! 


To Cook

  1. 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. 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. 1. Melt ghee or butter or warm olive oil in a medium pan, then add the onion and all your selected spices. 
  2. 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. 
  4. 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.