The fourth/fifth helping of our informative Indian cookery class, specially designed to cater for people with varying degrees of sight loss, had a touch of deja vu due to technical difficulties. Krupa and Kiran kindly revisited the Soya Chicken Curry and Roti that they were demonstating on a previous cooking class as the lesson had been cut short. If you fancy creating your own variation of the dish please find ingredients below:
Ingredients for Chicken curry or Soya chunks curry
- 500g chicken breast, cut in small pieces or 250g soya chunks
- 2 small potatoes (optional)
- 2 small onion, chopped
- 2/3 fresh tomatoes or 150 g tin chopped tomatoes
- 1.5 tea spoon garlic finely chopped
- 1.5 tea spoon ginger, peeled and finely chopped
- 2 table spoon oil
- ½ tea spoon Turmeric
- 1 tea spoon red Chilli powder or paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon curry powder or Garam masala
- 1 teaspoons tomato puree
- handful coriander, chopped, to add before serving
Ingredients for Chapatti (roti)
- 1 cup whole wheat flour (250 grams)
- 1.5 tea spoon oil
- 0.5 cup water /125 ml boiling water
2 tablespoons wheat flour, for rolling and dusting
