The cooking of the onions is key to the dish. I puréed mine with cashews and a little water and made a rich dark paste for the chicken korma.

1 comment,0 shares,4 likes
MattC
3 months

One of @Hari Ghotra #fridaycurryclub videos spoke about taking time for the onions to thoroughly brown. There were some minor technical difficulties, and many of us had to lower the heat and cook the onions for ~20mins or so. Those onions we're easily the most flavoursome bits I've ever made. Worth it! 🤗