If you're considering taking, or have already signed up for, our online cook school class on Indian Curry, you'll find all the details on how to prepare for it on this page.

Below, we have detailed what you'll cook and learn; the equipment and ingredients you'll need; and any advanced prep necessary. 

Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, PDFs of the recipes, and a reminder of the following information. This class is restricted to students aged 16 and older.

What You'll Cook (& Learn)

- Chicken or Chickpea (Channa) Curry
- Basmati Rice

Using these examples, we'll teach you how to:  

- How to temper spices, make spice pastes from scratch, and alter curry bases
- Use and store Indian spices, and understand their nutritional benefits
- Make perfect basmati rice, every time

This class is suitable for vegetarian, vegan and gluten-free diets.

These ingredients yield enough curry and rice for two portions of food. If more than one person is taking the class, you have the option to divide the work or make the recipes individually and have plenty of leftovers.

Equipment

- Pestle and mortar or spice grinder (use ground spices if you cannot get one—but if you like Indian food, it's a must-have!)
- Chef’s knife
- Cutting board
- Large saucepan or pot, to cook the curry
Wooden spoon, for stirring
- Small saucepan or pot with lid (for cooking rice)
- Mixing bowls
- Teaspoons
- Tablespoons

Shopping List

This is a complete list of the ingredients, and their substitutes when applicable, you will need for the class and how much. We’ll go through the ingredients needed for each component (i.e. curry and rice) in the ‘Advanced Prep’ section, so you can portion the ingredients accordingly.

Meat & Dairy

- 6 chicken thigh fillets, if using
- 2 tbsp ghee*

Fruit, Veg & Herbs

- 2 small onions or shallots
- 60g fresh green chilli
- 60g fresh ginger
- 5 cloves of garlic
- 1 large bunch of coriander

Spices & Larder

- 200g good-quality basmati rice
- 400g tin chickpeas
- 1 tin chopped tomatoes
- 1 tsp chilli powder
- 5-8 peppercorns
- 3-4 cardamom pods
- 1 large cinnamon stick
- 2 tbsp cumin seeds
- 1 tbsp dark mustard seeds
- 1 tbsp coriander seeds
- 1 tsp salt
- 2 tsp turmeric powder
- 2 tsp garam masala
- 2 tsp jaggery*
- 1.5 tbsp tamarind paste
- A handful of finely chopped cashews (optional)
- 2 tbsp desiccated coconut (optional)
- 8-10 curry leaves (optional)
- A handful of sultanas (optional)

Substitutions

> Brown sugar or palm sugar can be used in place of jaggery
> Ghee can be replaced with any neutral oil like vegetable or rapeseed (not olive oil)
> Ground spices can be used in place of whole

Advanced Prep

Please make sure to gather and measure out the following ingredients separately before class. (You can put the different spices on one plate. Wash and dry the vegetables and herbs if needed.

The Curry

- 6 chicken thigh fillets or 400g tin chickpeas
- 1 tbsp ghee or neutral oil 
- 1 tsp ground chilli
- 5-8 peppercorns
- 3-4 cardamom pods
- 1 large cinnamon stick
- 1 tbsp cumin seeds
- 1 tbsp dark mustard seeds
- 1 tbsp coriander seeds
- 2 small onions or shallots
- 1 tin chopped tomatoes
- 1 tsp salt
- 1 tsp turmeric
- 2 tsp garam masala
- 50g fresh green chillies
- 50g fresh ginger
- 5 cloves of garlic
- 1 large bunch coriander
- 1 tsp jaggery or brown sugar
- 1 tbsp tamarind paste
- Handful of finely chopped cashews (optional)

> About 10 minutes before class, chop the chicken thighs into chunks or drain the chickpeas Portion out the spices so they are all separate (you can do this on a plate)

Rice

- 200g good quality basmati rice
- 300ml water
- 1 tbsp ghee or oil
- 1 tsp cumin seeds or dark mustard seeds
- 2 tbsp desiccated coconut (optional)
- 8-10 curry leaves (optional)
- Handful roughly chopped cashew nuts (optional)
- Handful sultanas (optional)
- 1 tsp turmeric (optional) 

> Before class, wash the rice in a sieve or colander and allow it to drain

Any Questions?

Please feel free to reach out to us at cookschool@boroughkitchen.com. As a reminder: Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, including how to interact with our instructor and co-instructor, who will be on hand to answer any questions. We'll also send PDFs of the recipes, which you can use as a reference point if you miss an instruction, as well as a reminder of all the information provided above.

To sign up for this class, click here.