Head Chef Zoe from Shiny Kitchen will be guiding you through cooking an Indian Feast Sunday 21st February from 4pm to serve at 7pm.

This would count towards the Scout Chef badge for the meal element

Curry Feast Ingredient List

Dishes we will be making are: Curry, Naan breads, Saag aloo, Onion bhajis & Cucumber raita

• 1 x 7g sachet dried yeast
• 2tsp caster sugar
• 300g bread flour
• 1/2tsp baking powder
• 25g butter
• 200g natural yogurt
• 1tbsp nigella seeds
• 1 x 400g tin coconut milk
• 3 1/2tsp cumin seeds
• 1/2 tsp chilli powder (mild/medium/hot – depending on how spicy you want it)
• 1/2 tsp garam masala
• 2 tsp ground turmeric
• 1 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2tsp mustard seeds
• 1 piece fresh ginger (thumb sized)
• 4 cloves garlic
• 2 dried kaffir lime leaves
• 4 chillies
• 300g chicken/shelled deveined raw king prawns/tofu/quorn
• 6 medium onions
• 2 tomatoes
• 115g plain flour
• 500g potatoes
• 250g spinach
• 1/4 cucumber
• few sprigs of mint
• rice