New curry cookery course is being served up at Cragend, plus recipe for chicken jalfrezi

A new cooking course has been added to the menu at Cragend Grange.

The venue, near Rothbury, is delighted to unveil Jai@infuse, led by Jai Raja.

Based on a traditional Indian menu, the recipes will be constructed to inspire confidence and add creativity to all who join the sessions.

Jai, who is a passionate home cook based in Newcastle, believes that Indian cooking is about enjoying, loving and not being afraid of spices and fresh herbs and most importantly, not rushing the process of cooking.

Jai will help food enthusiasts understand the importance of using spices, trying new flavour combinations and help them to create and develop their own unique taste structure for each course.

She bases her menus on delicious recipes learnt from spending time with her relatives in Southern India, with skills to create a variety of regional Indian cuisines.

The first private demonstration took place in September and the next course is scheduled for Friday, March 18, 2016. There will be the possibility of further bookings and private demonstrations tailored to meet people’s needs.

Email Jai at or Cragend at or call 01669 621533.



500g chicken (thighs) cut into one-inch pieces; four tbspn sunflower oil; one tsp cumin seeds; two onions cut lengthways and halved; two to three green chillies to taste; two-and-a-half inch ginger (one inch minced/one-and-a-half inch julienne); five garlic cloves minced; one tsp chilli powder to taste; 1/2 tsp tumeric powder; salt to taste; four medium tomatoes pureed; four small sweet chilli peppers; two tsp lemon juice to taste; curry leaves (optional); coriander leaves to garnish.


Marinate the chicken with minced ginger, garlic, lemon juice, chilli powder, turmeric powder and one tsp salt for at least 30 minutes and overnight, if possible, in the fridge.

In a heated non-stick pan add the oil. Once warm, add cumin seeds, greed chillies, red chillies and onions. Sauté for five minutes on medium heat. Once the onions begin to caramelise, add the marinated chicken and sauté until brown.

Add the tomatoes and sauté for two minutes. Check salt and spice to taste. Add at least one cup of water depending on your required consistency of the curry. Cover and cook over a medium heat for 10 minutes until the chicken is cooked through thoroughly.

Add thinly-sliced pepper and ginger juliennes. Optional curry leaves and lemon juice to taste. Cook for five minutes or until thoroughly cooked. Add coriander leaves and serve while hot with pulav rice and chapati.