INDIAN
LEARNING INTENTION |
INDIAN CUiSINE |
- We are learning to make an Indian curry
- We are learning to toast spice SUCCESS CRITERIA- I can make an Indian curry
- I can toast spices to release flavour BUTTER CHICKENINGREDIENTS 1 onion, roughly chopped 2 cloves garlic, roughly chopped 3cm piece ginger, roughly chopped 1 chicken thigh 1 tbsp cream 1 black cardamom pod, cracked 2 green cardamom pods, cracked 1/2 tsp tumeric 1/2 tsp chilli powder 1/2 tsp garam masala 2tbsp oil 1/2 tsp salt 1 tbsp tomato passata 40ml coconut milk 2 tsp almond meal 1 pinch sugar 1 tbsp yoghurt 1 sprig coriander, leaves picked METHOD
In a large non-stick chef’s pan, heat 1 tbsp oil over medium-high heat. Add the onions, garlic and ginger and fry for 3-4 minutes. Allow to cool and blitz into a smooth paste using a blender. Add 1 tbsp oil to the same pan over medium heat. Fry the cardamom pods for 30seconds then quickly add the onion paste. Turn the heat down and add the remaining spices and salt and fry for a minute. Remove the pan from the heat. Blitz together the passata, coconut milk, sugar and almonds. Pour into the pan and stir. Cook on low for 5 minutes then add the chicken pieces and simmer for 20 minutes. Add the cream and stir through before serving with basmati rice topped with yoghurt and scattered with coriander leaves. |
Each region of India has its own style of cooking and distinct flavours. The North is known for its Tandoori and Korma dishes; the South is famous for hot and spicy foods; the East specialises in chilli curries; and the West uses coconut and seafood, whereas the Central part of India is a blend of all. As the majority of India’s population practices Hinduism, vegetarianism is widespread across the continent, but Hindu food habits also vary according to regional traditions.
In the Ganges, a meal typically consists of plain rice, accompanied by vegetables sautéed with spices, dahl (a blend of pulses), unleavened bread and a sweet. Bengali cuisine is considered somewhat more elaborate and refined, being the only place in India in which food is served in separate courses. In the south, where rice is the staple, it is eaten in many forms, including thin crepes known as dosay or steamed to form idli. Goans are known for their use of vinegar and fiery chillies, with the hot curry known as vindaloo hailing from this region. The name, however, actually derives from the Portuguese words for vinegar and garlic. Spices are unquestionably the cornerstone of Indian cooking and are widely cultivated according to region. For example, cardomom, cloves and peppers are harvested mainly in the south, while chillies and turmeric come mainly from Rajasthan, Kashmir and Gujarat. INDIAN CURRIESThere are endless varieties of Indian curries and they vary from region to region throughout India.
Research 6 different curries of India and present them in a presentation with a recipe, picture, description and origin of the curry. |