Chicken Curry & Veggies

In this demonstration class, Veena will teach students how to make a rich & savory Indian Curry made with bone-in chicken thighs simmered in a rich sauce full of aromatic spices like turmeric and garam masala, sauteed onions, and juicy tomatoes and yogurt.

For a side dish, you’ll also see Veena make vegetables to enjoy with the chicken curry. In this class, we will use potatoes, eggplant, and green pepper all cooked together with cumin, coriander and a pinch of chili pepper– not too spicy, but still very flavorful!

At the end of class, you’ll enjoy the full meal- your dish will be plated and served on top of basmati rice with naan, and a side of raita, or yogurt with cucumbers, as the perfect touch to cool the heat of the dish. Dinner will be served with a glass of Pinot Grigio.