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

27 July 2024 - Saturday
17:00 - 20:00 Páva street

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Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package

Book recommendations for the course
Look for it in our webshop or you can also buy it from the chef after class...