Published Saturday 21 March 2020
This week we are celebrating Harmony Week! Students from our Workplace English Classes have embraced the celebration of diversity that Harmony Week represents, by sharing authentic recipes from their personal cultures.
Our free Workplace English classes started in February for the Logan community and we have had an overwhelming amount of participation of 20 students. Students from a range of countries including Burma, India, China, Sudan, Turkey and more are improving their English skills, while studying a Certificate III in Individual Support in Aged Care/Disability/Community or have completed their certificate and looking for work in the Care sector.
This week the students have come together to celebrate Harmony Week, along with the theme Everyone Belongs. They each brought a plate of food and shared different recipes from different cultures.
So, if you’re looking to broaden your horizons and try a new recipe, you’ve come to the right place! Get ready for your taste buds to burst with flavour as you try Chicken Angara – an authentic Indian dish.
Cook time: 45 – 60 minutes
Servings: 10 people
- 2 large chicken breasts cut into chunks
- Herbs and spices – Roasted coriander, cumin, red chili. Black peppercorn, cardamom, cinnamon
- Indian spices – cumin, garam masala, coriander, turmeric
- 2 garlic cloves
- 1 cup of plain yogurt
- ½ cup thickened cream
- 1 Tbsp Almond paste
- 1 roughly chopped brown onion
- 750 grams of tomato puree
- Kasuri methi (optional)
- 1 small piece of charcoal.
- 1 Tbsp butter or ghee
- Basmati rice
- Marinate the chicken with all the spices and add yogurt. Refrigerate for 15 minutes.
- Put oil in large pan and add in chopped onion. When it turns translucent add tomato puree.
- Add the marinated chicken and cook on low heat so the chicken becomes tender.
- Add the almond paste and thickened cream, as well as Kasuri Methi if you desire more flavour.
- When the chicken is cooked, place the piece of charcoal in pan to burn. This creates the smokey flavour. Once smoking, add the 2 garlic cloves and butter or ghee on top of the hot charcoal. Close lid and leave for 1 hour.
- Serve with basmati rice.
Want to learn more about Wesley Mission Queensland's free Workplace English classes? Visit our webpage.