Teens Making Dinner 3: India, Thur. Jul. 23, (ages 13 - 17), 3:30 - 6 pm

 The spice is right for this week's trip to India. Chef Jessica Roberts will guide your Teen in real-time to make an Indian-inspired Chicken Tikka Masala with Cilantro Couscous and a cooling Cucumber Raita (yogurt-based cucumber condiment). An aromatic Cardamom-scented Rice Pudding finishes off the meal. (***Chickpeas can be substituted for the chicken.)

This live, online class will be hosted on Zoom. You can download the app on your phone/tablet, or go to zoom.us on your computer and join in, it's free.

What you will need:

Ingredients (serves 4):

• 4 tbsp (1/4 cup) unsalted butter
• 2 boneless skinless chicken breasts cut into 1” cubes OR 1-19oz (540 ml) can chickpeas rinsed and drained
• 1/2 cup plain yogurt
• 350 ml milk
• 1 medium white onion
• 2 cloves garlic
• 1” piece fresh ginger
• 3 green onions
• 1/4 English cucumber
• 1 lime
• 1 lemon
• 1 bunch cilantro
• 1/4 cup short grain white rice
• 1 cup couscous
• 1 ½ cups puréed tomatoes (passata or crushed tomatoes)
• 1 can 400 ml full fat coconut milk
• 1 1/2 cups chicken or vegetable stock (from tetra pack)
• ¼ - ½ tsp cayenne (depending on how spicy you like it)
• 3 1/4 tsp ground coriander
• 1 1/4 tsp ground cumin
• 3/4 tsp ground cardamom
• ¼ tsp nutmeg
• 2 tsp sweet paprika
• 1/2 tsp vanilla
• 2 tbsp olive oil
• 2 tbsp sugar
• Salt
• Pepper

 Equipment:

• Chef knife
• Cutting board
• 2 medium saucepans with lids
• 1 large pot or large, deep fry pan
• Measuring cups and spoons
• Liquid measuring cup
• 2 wooden spoons
• Citrus juicer/reamer
• few small mixing bowls
• a couple spoons