Chicken korma (2): words and test

Let's make some korma. So we're gonna start this korma off by a couple of onions, they're gonna be the foundation flavor for this curry so let's go. Alright, so I'm just gonna slice my onion down the middle like this and it doesn't matter how you slice them up because they're gonna be up and then until , but I like to make sure that my onions are nice and in size so that they cook up at the same rate, so believe it or not, this is the only bit of slicing that you're gonna be doing for the entire recipe.


So,I have this big mountain of onions. We're gonna hit the and start browning them up. So I have a little bit of canola oil in a pot and I've heated it on medium low heat. To that, I'm gonna add my onions and they go, and we're gonna cook them until they're nicely browned and and this is gonna take about 10 to 15 minutes. You want to go nice and low and slow. It's been a good 15 minutes, and as you can tell, our onions have completely transformed, they're browned, , and my entire kitchen smells amazing, and I'm gonna pull these off the stove and let them to room temperature. It's amazing how much these onions cook down. I feel like we started off with like three times this but they've released all their , they've caramelized to have such amazing concentrated flavor and now we're gonna make a with them. So I'm gonna add these to my along with a few cashews. I'm using cashews today, as well as a touch of water if necessary to this all into a smooth paste. In go my onions, my cashews and we're gonna blend until it's nice and smooth.


This is what the paste looks like when it's done, it is rich, , this deep brown color, I'm just gonna scoop it out into a bowl. So now, that we've got our onions sorted, let's talk about the yogurt base. So I'm gonna create a spiced yogurt and typically in Indian curries, there's some element that's a little . So in a tomato curry, that would be tomatoes but because we're not using tomatoes here today, yogurt is the perfect addition. So to my yogurt. I'm gonna be adding a few spices, we have a little bit of red chili powder, you can use as much, or as little as you like, but typically kormas tend to be on the milder side, so I've added just the right amount, a little bit of for that gorgeous golden hue, some coriander powder which is nice and citrusy and last but not least, my favorite blend of homemade garam masala.


And we're just gonna mix the spices into the yogurt until it's nice and smooth. I have my spiced yogurt, I have my onion paste and I have a little bit of chicken by the stove. This is gonna come together quite quickly so let's hit the stove and make this korma together.


So I'm using the same pot that I cooked my onions in and I've just added a little bit more oil, it's heating on medium and we're gonna introduce some into the mix, so I have some sticks of cinnamon, some green cardamom, black cardamom which is the cool cousin of green cardamom, it's nice and smoky, some , bay leaf and a few black , and they're gonna go into this pot and we're gonna toast them off until the cloves puff up. Let's go! So, it's only been about 10 seconds, my cloves are nice and puffed up, in goes some fresh , some garlic as well and we're gonna saute these off for about 10 to 15 seconds until they're nice and aromatic.


So I have a pound of skinless chicken thighs, I always prefer cooking with thighs over breasts when it comes to curries because they stay nice and moist and tender and they're gonna go into the pot as well. I'm going to increase my heat to high and we're gonna coat the chicken in the oil spice and ginger garlic mixture and cook it until it's opaque on the outside.


All right, so my chicken isn't cooked through all the way but it has a nice sear on the outside, now I'm gonna drop the heat to medium low and we're gonna go in with our first addition. First with my spiced yogurt, now in with my onion paste, nice and , and then, I'm gonna generously with a bit of salt. Okay and now, I'm just gonna mix everything through, and you want to, sort of, make sure that the onion paste is nicely mixed into the yogurt and that all the chicken is nice and and already, it smells so so good,


I'm gonna just bring this back up to the simmer and we're gonna cook this until the oil separates on the of the pan, this is something that I always speak to when I'm making curries with you guys, you want that oil separation because that means that the yogurt and onion mixture has cooked through really nicely.


So we've been cooking this out for a good 10 minutes now and if you look at the perimeter of the pan, you have these nice glossy bits of oil that have risen to the surface, that's how you know that your curry base has cooked out. At this point I'm gonna add a little bit of water to my curry because right now, it's looking really really thick and then we're gonna let it simmer for another 10 to 15 minutes just to make the chicken nice and tender.