Chicken Curry Asia
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Chicken Curry - although partly of British origin - exists in many different versions in Asia, as we will see on this chicken curry journey. We will explore four major Asian cuisines together: learning to adjust curry sauce and thickness, skillfully use spices, and blend flavors - all with different chicken parts. We begin with a classic from the city of Madras in South India. Then we are heading to Thailand for the Thai Green Curry, made with fresh green curry paste, vegetables, and coconut milk. Our most exotic recipe is the Indonesian Kare Ayam, made with dry and wet spices. Finally, we have Japan's Kare Raisu, which is less spicy, made with vegetables and a thick broth. Delicious side dishes and refreshing drinks will accompany our curry adventure.
MENU
- Chicken Madras curry
- Thai green curry with chicken
- Kare ayam / Indonesian chicken curry
- Kare raisu / Japanese chicken curry
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...