| Course: | AOF24 Indian Cookery for Beginners with Chef Karl |
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| Category: | Autumn 2025 Hobby Courses |
| Description: | Cookery Syllabus Take your first steps into Indian cuisine with this beginner-friendly, 5-week course designed to guide you through easy, delicious recipes. Perfect for novice cooks, each class is packed with essential skills, aromatic spices, and authentic Indian culinary dishes that youâll love making at home. (ALLERGEN AWARENESS - some of our recipes may contain allergens) Cookery Course Title: Introduction to Indian Cookery Week 1: Chicken Balti Curry Start with an easy, crowd-pleasing curry, learning techniques for marinating, balancing spices, and cooking tender chicken. Week 2: Pilau Rice and Raita Master fragrant pilau rice and a refreshing yogurt-based raitaâessential sides that pair beautifully with any Indian dish. Week 3: Chana Masala with Homemade Roti Create a flavourful chickpea curry and learn the basics of seasoning, spices, and preparing your own roti flatbread from scratch. Week 4: Vegetable Korma Create a mild, creamy vegetable korma, perfecting your skills in blending spices and creating a smooth curry sauce thatâs full of flavour. Week 5: Signature Dish - Create Your Own Indian Culinary Masterpiece Apply all the skills learned throughout the course to make your own unique Indian dish, showcasing your creativity. Why Do This Class? Learn authentic recipes and foundational skills each week. Develop confidence using spices and techniques that bring out rich, balanced flavours. Leave with recipe cards and hands-on experience to recreate each dish at home. What you need to bring to class: Your ingredients, recipe card, a tea towel, apron, a pen, and a suitable container to bring your dish home with you Chicken Balti Curry Ingredients: 350 grams Diced Chicken Breast 4 large Tomatoes, roughly chopped 2 Onions, sliced 2 Garlic Cloves, chopped 1 Red Pepper, diced 1 teaspoon Chilli Powder 2 teaspoon Garam Masala 1 teaspoon Ginger Paste 1 Cinnamon Stick 3 Cardamon Pods 2 Fresh Green Chillies, chopped 4 tablespoons Natural Yogurt 2 tablespoons Fresh Coriander, chopped 3 tablespoons Vegetable Oil Salt and pepper for seasoning 1 Bay Leaf Allergen Alert (always be aware of allergen ingredients) Method: 1. Heat the vegetable oil in a large saucepan, Add the onions and cook over a low heat for 10 minutes or until golden, then add the tomatoes, red pepper, cardamon pods, cinnamon stick, chilli powder, garam masala, ginger paste, garlic, bay leaf and season to taste with salt and pepper, stirring accordingly for 5 mins. 2. Add the chicken and cook for a further 10-12 minutes or until the chicken is cooked through and well coated in the spice mixture. Stir in the yogurt, and simmer for a further 10 minutes on a low moderate heat. 3. Stir in the chopped coriander, green chillies and serve. Serves 4 - 6 TIP: Using a wok-style pan to cook the curry over high heat, allows the spices to sear and develop deeper flavours quickly. Also, adding freshly ground coriander seeds and a splash of lemon juice or vinegar near the end of cooking, heightens the flavours and gives the dish a signature tangy and aromatic finish. Please bring your ingredients, recipe card, apron, a tea-towel, a pen & a container to bring your dish home â Note: All recipes for each class are available online for students at Karlâs Kitchen Microsoft OneDrive located in a Course Folder. Email karlskitchen123@hotmail.com in week 1 to request access to the recipes |
| Tutor: | TBA TBA |
| Fee: | €70 |
| Duration: | 5 weeks |
| Start Date: | 2025-10-06 |
| Start/End Time: | 7pm - 9pm |
| Day: | Monday |