Session date: October 9, 2021
  4:30 pm  –   6:30 pm

Please note there is no recording of this session.

This week’s dish: chicken Rogan Josh with pilaf rice and kachumber

Scout Leader and Western Health’s Director of Operations for Health Support Services, Bryan, was a chef for 20 years. Once he started an apprenticeship, Bryan discovered a world of food that he never knew existed – and he loved it. He had grown up in an era where pizza was exotic, he didn’t see a spring roll until he was 12 and the culinary highlight of his week when young was the Sunday Roast for lunch.

Bryan’s passion for cooking was brought back the forefront to keep his scout group connected and engaged while they went online during the first lockdown in 2020. The cook-along series has been a rip roaring success with up to 55 families logging on, and classes have continued through the (many) lockdowns thereafter.

The live sessions have proven to be a perfect respite for parents and caregivers to switch off from work and tune into being present as a family at the weekend. Bryan focuses on teaching people that we can say goodbye to packaged and processed food, because cooking fresh food from scratch is simple and delicious. Every dish is ready to eat within two hours – perfectly lined up for Saturday night.

Session format

This is an interactive session for participants to cook along at home. Simply pick up the ingredients and gather the equipment on the below list, and Bryan will lead you through the recipe from start to finish.

We encourage you to keep your video on during the session so Bryan can engage with you. Your sound will be muted, and you are encouraged to use the ‘chat’ to ask any questions.

Shopping notes

Don’t be put off by the long list: a lot of the ingredients are spices and after buying them once you’ll have them for making this dish again and again. The absolute best place to buy spices is your local Asian/Indian grocery store. They will be better quality and cheaper than Coles or Woolworths. If you are unsure or have trouble finding anything just ask the staff and they will be happy to help you find what you are looking for.

Ingredients – serves 5-6

  • 1-1.2 kg of skinless chicken thigh fillets
  • 200gm natural yoghurt
  • 1 thumb size piece of ginger
  • 12 cloves of garlic
  • 1 teaspoon ground coriander
  • Sea salt
  • 4 bay leaves
  • 5 teaspoon of cayenne pepper or paprika (see note)
  • 1.25 litres chicken stock
  • 4 fresh curry leaves
  • 10 cardamom pods
  • 300grams basmati rice
  • 4 x medium brown onions
  • 6 whole cloves
  • 2 medium red onions
  • 3 teaspoons black mustard seeds
  • 1 cinnamon stick
  • 2 medium Lebanese cucumbers
  • 3 teaspoons cumin seeds
  • 10 whole peppercorns
  • 3 -4 long green chillies
  • 6 teaspoons ground cumin
  • 200ml vegetable oil
  • 1 x lime
  • 4 medium tomatoes
  • Fresh coriander
  • 1 teaspoon garam masala

Equipment

  • 2 x Pots – 1 large & 1 medium
  • 1 large frying pan preferably heavy based
  • Measuring cups/spoons
  • Grater
  • Cutting board
  • Sharp knife
  • Small bowls for holding ingredients
  • Vegetable peeler
  • Wooden spoons
  • Food Processor

Notes

We have the ability to vary how spicy (hot) this curry is by substituting Paprika for Cayenne Pepper by using the heat adjustment guide below.

A good kick to remind you you’re still alive

  • Cayenne Pepper 5 teaspoons
  • Sweet Paprika 0 teaspoons

Medium

  • Cayenne Pepper 3 teaspoons
  • Sweet Paprika 2 teaspoons

Mild

  • Cayenne Pepper 2 teaspoons
  • Sweet Paprika 3 teaspoons

No heat

  • Cayenne Pepper 0 teaspoons
  • Sweet Paprika 5 teaspoons
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Session etiquette

Please ensure you:

  • Stay muted
  • Direct any questions to the host via the chat
  • Refrain from any offensive communications

Thank you for playing your part.

If we feel someone is acting inappropriately they will be removed from the session.