A delicious and simple dish made by simmering chicken in fresh ground spices and coconut milk. This is a basic version of the curry that is easy to make and very satisfying. Roti or rice makes a great accompaniment. Students to bring a tray of chicken (about 2 lbs) - thigh meat is best or you can cut up an entire chicken in bite sized pieces, including bones. This is how chicken curry is traditionally made and is very flavorful. A material fee of $25 is due to the instructor at the start of class and will include basic spices needed to create most Indian dishes. Please bring a container to take your cooked dish home.

Nutan Pawar was born in India where she learned to cook from her mother, grandmothers and great grandmother - where cooking together was a way of life. She loves cooking both Indian dishes as well as Thai/Vietnamese foods. Her current favorite dishes are Chettinad Lamb curry and Goan fish curry. She is a cooking enthusiast, an avid gardener and a full time real estate broker.