All about chicken curry
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Curry is the queen of Indian cuisine; among its many variations, we will learn about three chicken dishes this time. The mildly aromatic korma with cashews and almonds is less known in our region, although it has been a staple of Indian cuisine for half a millennium. In contrast, the relatively young, globally top-listed, silky tomato Butter Chicken was created accidentally by three chefs in Delhi. The most intensely flavored Vindaloo, surprisingly, is a legacy of Portuguese rule in the state of Goa. The goal of the "seminar" is to harmoniously adjust the character of the sauces and master authentic toasting and thickening methods – at an academic level. WARNING: this course is one of our more difficult ones. Due to its fast pace, we recommend it to those who are confident in the kitchen and enjoy challenges!
MENU
- Chicken korma
- Murgh makhani / Butter chicken
- Pulao rice, with nuts and dried fruits
- Chicken vindaloo curry
- Chapati / Indian flat bread
DATES
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Book recommendations for the course
There is also a 2 recipe from this course in "Chefparade Asia". in our book.
Look for it in our webshop or you can also buy it from the chef after class...