CURRY NIGHT WITH WAITROSE & PARTNERS COOKERY SCHOOL - £20

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CURRY NIGHT WITH WAITROSE & PARTNERS COOKERY SCHOOL - £20

Join us for our Curry Night as we teach you how to recreate a brand new curry to add to your repertoire. Our chefs will share lots of cookery advice and inspiration – and because there’ll be a maximum of eight households in the class, you’ll get plenty of interaction with them.

What to expect:

  • Discover the secrets of seasoning and balancing spices for maximum flavour
  • Learn how to cook rice perfectly
  • Practise your knife skills

BIRYANI WITH CARROT RAITA AND MANGO CHUTNEY

Learn how to make one of the ultimate Indian rice dishes at home: chicken or vegetable biryani. Master the marinade and discover the secret to blending fragrant spices for the perfect balance of flavours. You’ll even make a carrot raita and mango chutney to serve alongside.

Ingredients for two (please prepare ahead of class)

  • 2 chicken thigh fillets, diced (for chicken biryani)
  • 1 tbsp milk
  • 350g natural yogurt, divided into 100g and 250g (or coconut yogurt for a vegan biryani)
  • 200g vegetables, cut into bite-sized pieces – we recommend cauliflower, aubergine or carrots (for a vegetarian or vegan biryani)
  • 2 small carrots
  • 2 onions & 2 shallots (can be substituted for 1 extra onion)
  • 3 limes
  • 3cm piece ginger
  • 6 garlic cloves
  • 3 green chillies
  • 1 mango
  • Handful fresh coriander
  • 200g basmati rice
  • 2 tbsp ghee (or butter, sunflower or vegetable oil)
  • 80g roasted cashews
  • 80g sultanas or raisins
  • 5 tbsp white wine vinegar
  • 5 tbsp palm sugar (or demerara, granulated or caster)
  • 1 cinnamon stick
  • 2 whole cloves
  • 3 cardamom pods
  • 1 bay leaf
  • ½ tsp cumin seeds
  • 2 tsp black mustard seeds, divided into 2 x 1 tsp
  • 1½ tsp coriander seeds, divided into 1tsp and ½ tsp
  • 1 tsp garam masala
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp fennel seeds (optional)
  • ½ tsp nigella seeds (optional)
  • A large pinch of saffron
  • A pinch of ground ginger (optional)
  • Vegetable oil, salt and pepper

This class will require you to make your marinade in advance. Details of this will be sent in your order confirmation.

Equipment

  • Knife
  • Chopping board
  • Small bowl, cup or measuring jug
  • 3 small mixing bowls
  • 2 wooden spoons or spatulas
  • Microplane or fine grater
  • Box grater
  • Sieve
  • Vegetable peeler
  • Frying pan
  • Medium saucepan
  • Heavy-based casserole or saucepan with a tight-fitting lid that is suitable for both hob and oven use
  • Spoons for mixing and tasting

This class will require you to make your marinade in advance. Details of this will be sent in your order confirmation.

Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Before your Virtual Experience, we’ll send you full details on how to join but if you have any questions please contact jl.events@johnlewis.co.uk

Please note this workshop might be recorded for training and monitoring purposes. Please see T&C’s for more information

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