Travel the Globe with World Cuisine!

Please join Neha Bhide, food scientist and blogger on how to make a meal from a different country every Wednesday at 5:00 PM.

This event will be live so Neha can answer your questions and then recorded to watch at your leisure.

Here is the schedule for October:

Week 1. Thai basil chicken (Thai Cuisine)

Week 2. Kerala chicken stew (Indian cuisine)

Week 3. Black bean burgers (Mexican cuisine)

Week 4. Burmese khao suey (Burmese cuisine)

Kerala Chicken stew with rice pancakes

Ingredients Required:

• 1 lb. chicken – bone-in pieces, preferably legs - cleaned, washed and drained
• 1-2 tbsp coconut oil (using another oil is fine too, but best to use coconut oil for flavor)
• Dry spices – 2 cloves, one cardamom, one inch piece of cinnamon, 10-15 black peppercorns roughly crushed
• One onion finely chopped
• 10-15 curry leaves – can be found easily in Indian grocery stores
• 1-2 green chilies slit
• 1/2 tsp ginger grated
• ½ tsp garlic crushed
• Salt
• Half a can of coconut milk