If you like Indian and Thai curries, you will LOVE this South African style curry with South Asian influence. The Dutch East India Company used Cape Town as a resupply station for ships, traveling between Europe and Asia. Sailors needed fresh produce to combat scurvy, because they ate mostly salted meat on the journey. The company brought people from Indonesia and Java, both colonies of Holland. The food of this culture is milder than Indian and Thai, the curries have a fruity undertone, and it is a huge influence on cuisine in the Cape area. Lamb, chicken and fish are staples, as are chutneys and sambals (small side dishes).
In this fun and interactive cooking class, You will learn how to create a Cape-Malay curry dinner party. Using fresh chicken, tomatoes, and aromatic spices such as cardamom pods and fresh ginger, we will make a flavorful and delicate curry. Then, we make fragrant basmati rice flavored with a cinnamon stick. Last but not least, yummy tomato chutney made from scratch will add a depth to your meal.
No experience is required! We will send you the equipment and ingredients list, which are easy to find and you may already have them in your home kitchen. Just make sure you have these essential ingredients: chicken thighs, skin on and bone in, extra-virgin olive oil, onion, fresh ginger root, can of crushed tomato, tomato paste, curry powder, turmeric, ground cinnamon, ground coriander, ground cumin, cayenne pepper, cardamom pods, garlic cloves, cinnamon sticks, apricot preserve, salt, bunch of cilantro, basmati rice, 1 pint cherry tomatoes, granulated sugar, apple cider vinegar, brown mustard steeds, cloves, red chili flakes, coarse salt. This class is dairy and gluten-free friendly. You will have an opportunity to interact with the Chef and ask questions during the class.
Prepare your mis-en-place ahead of the session, grab your favorite drinks, and get ready to join a fun virtual cooking party! Ticket is on a per-person basis.Please note our class time is in Eastern Time Zone!

