9FD613E South Indian Curry Dinner
Southern Indian cooking is connected to the land: coconut, curry leaves, ginger and tamarind. Come learn to make Chettinad Chicken Korma and a refreshing cucumber yogurt salad. Includes in-depth discussion of regional spices.
In this class, you will be introduced to the spices used in these dishes, and as a class we'll prepare our own curry spice mix from scratch. Fragrant spices such as fennel, fenugreek and black mustard seeds are used to make Chettinad Chicken Korma, where moist pieces of chicken are sauteed and simmered in coconut milk. Along with lemon rice and cucumber yogurt salad, you'll be amazed at how flavorful the evening will be.
- Write down the CRNs (ex. 22398) of your selected classes to register.
|CRN||Campus / Bldg / Rm||Time||Days||Dates|
|14933||NE Port / STACCC / KITCHEN||06:00 PM-08:50 PM||Th||20-Feb-2014 thru 20-Feb-2014|
Instructor: Sophie Rahman
Notes: $16 payable to "Masala." www.pcc.edu/staff/sophie.rahman15
Tuition: $29.00 Fees: $10.00