Hey, I bastardized your chicken korma recipe tonight:

Chicken Korma
4 Chicken breasts, halved, boned
1/2 cup oil
1/4 cup clarified butter (ghee if you can get it)
6 med. Yellow onions
3 Cloves garlic, fresh
1 1/2 tsp. Ginger, freshly peeled and grated
20 Cloves, whole
12 cardamom seeds,whole, cracked (deleted
5 Bay leaves
1 tsp. Salt
1 1/2 tsp. Coriander (ground)
1/2 tsp. Cayenne pepper
8 oz Yogurt, plain (deleted)
1/2 cup of Water
1/2 cup Milk (coconut milk if you can get it) (doubled)
1/2 cup sour cream (added)
One bag frozen peas (added)
One can garbanzo beans

Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions. In a big frying pan that has a lid, heat the butter and oil, then saute the onions and garlic for about 10 minutes, until it just starts to brown.
Crack the cardamom seeds between your fingers, just to get the shell open. Add them to the pan. (nix)Add the ginger, cloves, bay leaves and salt. Saute until the onions are nice and brown, about 5 more minutes.
Mix the coriander and red pepper with the yogurt. Add the yogurt to the frying pan, stirring as you pour, slowly! It could take several minutes to do this, depending on the
diameter of your frypan. (substitute sour cream) When the last of the yogurt (sour cream) dries up, add the chicken pieces and brown them. Add 1/2 cup water, green peas, and reduce heat, cover and simmer 20 minutes. Stir in the milk and and garbanzo beans turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours). While the chicken is sitting, cook some rice. Splurge and get good rice, like jasmine, or saffron, or basmati. Fish out the bay leaves and as many of the whole cloves as you can find, before serving.

Man, was this good! I mean, wow.


yep.

Awesome.

Have you ever had pappadam? They are these little round wafer looking things. You heat up some vegetable oil, toss em in one at a time, and they're like shrinkydinks in reverse. Don't burn em.

Set em off to the side to cool and drain on a paper towel.

Crunchy, bread like goodness to go with your rice and curry. Faster than nan, and just as addictive.

oooh, no. i must have them.

I'm hungry.

i've got leftovers which will be 5x as good tomorrow as they were tonight.

damn right they will.

tonight i made gina chicken noodle soup, home made baby.

last night i made a mean spaghetti sauce with hot italian sausage, minced and browned, instead of ground beef, over at my friend pete's place. Also made some garlic bread. He in turn made a killer banana layer cake with banana frosting drizzled with unsweetened chocolate.

Unh.

I had chicken Korma for the first time on Sat and it was awesome. Unbelievably great.
I've been meaning to ask Phil for a recipe. I love Indian/ Nepal food, but Johanna doesn't so I rarely get to eat it.

Why the hell does it have to be boned? I was spitting out tiny bone shards out of every bite.

Oh my god. That sounds so fuckin' good, Phil.

did i tell you that you get to have some of my beer when you come for sxsw?

no, i mean some of my beer.

we should cook together.

a cooking date!!!!

yeah.


have you tried pillsbury pizza dough in a pinch for calzones, if you don't have enough time to make the dough from scratch? it's really f'ing good, actually.

Cooking with Colin and Phil! I'm TIVO'ing that bad boy when it comes on the Food Network.

Being an old southern boy, I'm cooking beef stew tonight; but probly won't eat it till tomorrow. Comfort foods...........with BREAD. Yum.

Hell yeah, we'll cook together! And that pillsbury pizza dough is great in a pinch. The pie crusts they make are great for a chicken pot pie in a pinch too. Better start brewing a lot of beer, buddy.

Maybe i'll have that steinberger by then, and we can drool over it.

But why does it have to be boned?

Changes the flavor.

if it's for family, it's boned. If it's for company, it's deboned.

If it's for special people, it's cooked in quarters, removed near the end, deboned, and put back in the pot. But that's a helluva lot more work, just cause you're waiting on the meat to cool down enough to pull it apart.

Bones change the flavor? I never knew.

Still...eating bone is not good.
(although, that's not what she said.) Ba Da' Dum - "Thank you, I'll be here all night!"

oh yeah, it makes a difference.

Make some chicken noodle soup with chopped up tenderloin, or make the same soup with skin-on quarters.

Loads of difference.

that sounds like it would require me to cook...
Could I possibly achieve this comparison using a microwave and some chicken nuggets?

maybe if you could find bone-in chicken nuggets?