Sri Lankan Dairy-free Chicken Curry with Gluten-free Roti Class
*Class Cancellation Policy applies, please refer to the bottom of page
WHAT DISHES WILL YOU LEARN?
*This is a non-vegan and will have chicken used in the recipe.
*All recipes will be gluten-free and dairy-free
Probably THE most popular curry eaten in Sri Lanka. If you’re looking for the BEST chicken curry recipe, we trust Manekha's family recipe will be the most authentic Sri Lankan Chicken Curry recipe that will tick all the boxes!
White Potato Curry
The all time favorite for all ages, Sri Lankan creamy potato curry also known as “Ala Kiri Hodi” is a must-try coconut milk-based vegan curry that is the ultimate Sri Lankan comfort food. It is a great dish to know how to cook as you can pair this with anything.
Carrot Sambol (Fresh/no cooking)
This raw Sri Lankan carrot Salad/Sambola is a beautiful combination of flavors and textures with the sweet from the carrots, sour form the zesty lime juice, creaminess from the grated coconuts, extra crunch from the onions and that little kick from the green chili and black pepper. Simply fresh and tasty!
The classic Sri Lankan coconut roti, also known as "Pol Roti". It is a signature Sri Lankan flat bread made with simple ingredients and uniquely delicious. We are taking this traditional recipe and making it with a gluten-free flour for an anti-inflammatory twist!
WHAT WILL YOU TAKE HOME?
- Food made in class
WHAT TO BRING?
- x1 pen
- x1 apron
- Tupperware container to take back your food
Length of Class: 2.5 hours
Venue: Room A, 16/F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town
CLASS CANCELLATION POLICY
We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
Born and raised in Sri Lanka, Manekha is a home cook who’s love for feeding those around her started at home, growing up in a culture that never let a visitor leave with an empty stomach.
Her style is light, fiery and fragrant, with much use of bold flavours to produce dishes using both ancient and modern Sri Lankan cooking techniques.
Her hope is to celebrate her homeland by sharing the naturally nourishing food of Sri Lanka.