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March 12, 2022 4:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Kathryn for her online cooking class and take a voyage to the Caribbean, with your palate! Our Jamaican Curry sauce begins with Kathryn's homemade Jamaican Curry Powder, then it's spiced up with Scotch Bonnet Chilies. You'll use your sauce to braise a combination of chicken with potatoes and carrots, then serve it with Rice & Beans, for a satisfying and easy to make weekday meal.
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Ingredients for Jamaican Chicken Curry: 4 whole bone-in chicken legs (or use thighs), grapeseed oil (or canola oil), olive oil, onion, ginger, garlic, Jamaican Curry Powder, scotch bonnet pepper (or substitute a habanero), coconut milk, chicken stock (or vegetable stock), bay leaf, thyme, yellow potatoes (Yukon Gold), cilantro.
Ingredients for Jamaican Curry Powder: ground turmeric, coriander seeds, cayenne, ground ginger, grated nutmeg, whole allspice, fenugreek seeds, cumin seeds, whole black pepper, star anise (or aniseed), yellow mustard seeds, whole cloves.
Ingredients for Rice and Peas: dried red kidney beans, onion, garlic, ginger, scotch bonnet chili, allspice berries, thyme, green onion, long grain white rice, coconut milk.
Specialty Equipment: spice grinder (if you are making your own curry powder)
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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