Poultry Curry: EHL students R&D adapted recipe

20 Feb. 2019

During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

From testing new product combinations, exploring different cooking techniques and proposing original food plating, they create concepts that helps them explore and develop their creative and innovative side.

Let's have a look at their adapted creations of the traditional “Cordon Bleu”.

The list of ingredients

They have to use the below mandatory ingredients:

  • Chicken fillet
  • Onions
  • Garlic
  • Ginger
  • Lemon grass
  • Lemon leaf
  • Lime
  • Curry powder
  • Chicken stock
  • Fresh coriander
  • Fresh chili
  • Brown sugar
  • Sunflower oil
  • Salt
  • Pepper

And can choose to also incorporate the below optional ingredients:

  • Basmati rice
  • coconut milk
  • Seasonal vegetables

The final plating of their culinary creation





A special thanks to our Senior Lecturer in Culinary Arts: Cyrille Lecossois.

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