CURRY TIME

If there’s one cooking skill you should have up your sleeve, it’s how to make a great curry. The Pick n Pay Good Food Studio in Sandton offers an excellent course, India: Spice Route, where you can master the art of this great curry — and all the trimming

SERVES 2-3

15ml ghee

1 onion, coarsely chopped

2 roma tomatoes, quartered

2 cloves of garlic, crushed

1 red chilli, seeded and chopped

Salt and freshly ground black pepper 1cm fresh ginger, finely grated

15ml (1 tbsp) tamarind paste

15ml (1 tbsp) curry powder

2.5ml (½ tsp) brown sugar

5ml (1 tsp) cumin seeds

8 fresh curry leaves

500g chicken thigh fillets, cubed 60ml (¼ cup) water

Mint chutney:

½ bunch of fresh mint

½ bunch of fresh coriander

15ml (1 tbsp) lemon juice

30ml (2 tbsp) coconut milk

To serve:

Deep-fried curry leaves

Heat half the ghee in a heavybased shallow pan over medium-high heat. Add the onion, tomato, garlic and chilli. Season. Cook, stirring occasionally, for 10 minutes or until caramelised. Transfer to a blender. Add the ginger, tamarind, curry powder and sugar. Blend until smooth. Heat the remaining ghee in a pan over medium-low heat. Add the cumin and curry leaves. Cook, stirring, for 1 minute or until aromatic.

Add the tomato mixture. Cook, stirring, for 4 minutes or until aromatic. Add the chicken. Cook, stirring occasionally, for 5 minutes. Stir in water. Reduce the heat to low. Cook, covered, stirring occasionally, for 15 minutes or until the chicken is cooked through. Season to taste. Meanwhile, for the chutney, place all the ingredients in a blender and blend until smooth. Season to taste. Serve the curry topped with curry leaves and drizzle with the mint chutney.

CURRY COOKING CLASS

Dates: May 2 and June 14 from

6pm - 9pm

Cost: R480 per person, less 20% discount for Sunday Times readers quoting ST Food153

Bookings: Call 011 998 3310 or go to goodfoodstudio@pnp.co.za