From the Kitchen – Murgh Korma

Ganesha, remover of obstacles, be praised!  We’ve done it!  Finally, we’ve made Indian food that tastes as good as what we get at restaurants.  And all thanks to the magazine, Saveur and its “150 Classic Recpies” issue.  I find that Saveur is one of the best cooking magazines out there.  And yep, still an atheist, but if you’re going to have gods, at least make them nifty elephant headed ones that help humanity and hold intellect and wisdom in high esteem. 

I have, well, an inordinate number of cookbooks.  It all started when my husband brought home The Joy of Cooking and I decided to become a good cook.  Unfortunately, none of my family are particularly good cooks. I have no nonna to run to for family recipes, no hidden delights in a recipe box.  What I grew up on was plain and basic. Paprika and oregano were a big deal back then!  

(By the way, get the older copies of The Joy of Cooking (often found in thrift stores).  If it has the turtle soup recipe in it, you’re good to go. That book will teach you everything you need to know, even how to butcher game…)

With a lot of work, and cookbooks, both my husband and I have become really great cooks. It’s surprising that we don’t both weigh 400 pounds.  But one of the few things we couldn’t get a good handle on was Indian food.  We both love curries but they never tasted quite like what we would get at the local restaurant (favorite local one: Aangan).  I have two Indian cookbooks which are good but still didn’t have that spark. 

Then comes the 150th issue of Saveur, that had Murgh Korma as one of the 150 classic recipes in it. We figured, what the heck, why not try this one?  We had nearly all of the ingredients from attempts at curry and other dishes.  The only things I had to pick up were the raw cashews and chiles.  And, we now have an Indian market about a mile away, I could even get papads for a snack.  The cilantro chutney for them is at the bottom.  Side note about papads, the Lijjat brand is a woman’s cooperative that has helped women in India.  It has a rather curious looking rabbit on the label. 🙂 

Curries can be labor intensive. But I had a weekend where we weren’t doing anything since my husband was recovering from a sinus infection.  From start to finish, this curry took me between 3 and 4 hours, and that included cutting up the meat starting with pieces that were bone-in and with skin, slicing the onions, making the pastes and cooking everything down.  I cooked the onions on a lower heat that the recipe seems to indicate so I never had to worry about it burning.  

I found the Saveur instructions for this recipe a little confusing and wrote them for myself a little differently.  I hope you find them useful. The Saveur recipe is good for getting the complete amounts of each ingredient to start off with; I’ve broken them out for each step. This is definitely a dish that is much easier if you use separate bowls for the ingredients since they go in at different times.  Read the recipe through before you start. You’ll be glad you did.  No photo since curries aren’t the most photogenic of foods. Continue reading “From the Kitchen – Murgh Korma”