Fresh spices, Jasmine Rice, pestle & mortar, the makings of comfort. The upside down can of tomatoes didn't go in the recipe. The Malaysian Paratha is layered flat bread that's almost like puff pastry. The BIG bag of Thai Jasmine Rice cooks up perfectly. And, the whole milk organic yogurt is way better than any low fat version!

This is the Korma I finally got right! It’s creamy, seasoned just right, comforting beyond words. It does take time and patience, but it’s totally worth it.
INGREDIENTS:

• 1/2 Cup Canola Oil
• 1/4 Cup Butter
• 3 Medium Onions (fine to medium chopped)
• 5 Garlic Cloves (finely chopped)
• 6 Whole Bay Leaves (small to medium)
• 15 Cloves (whole)
• 15 Green Cardamon Pods (slightly cracked)
• 1 Tablespoon Fresh Ginger Root (finely chopped)
• 1 1/2 teaspoons Fresh Coriander Seeds (crushed)
• 1/2 teaspoon Ground Cinnamon
• 1 Cup Plain Whole Milk Yogurt
• 2 Teaspoons Salt
• 6 Chicken Thighs (boneless skinless cut into 1 inch pieces)
• 1 Cup Water
• 1 Cup Milk
• 1 1/2 teaspoons Ground Turmeric

DIRECTIONS:

1. In a Dutch Oven heat the oil and butter on medium until the butter melts.
2. Add the onions and garlic. Cook for 10 minutes. The oil should be slightly bubbling on a low boil.
3. Add the Bay Leaves, Cloves, Cardamon Pods, Ginger, Coriander and Cinnamon. Cook 10 more minutes or until onions are browned. Adjust heat for your stove and pan so as not to burn anything. Keep the oil bubbling and stir often.
4. Slowly stir in the yogurt a couple of tablespoons at a time making sure the oil continues to slowly bubble. Make sure each dollop of yogurt is stirred throughout before adding more. Be patient, it’s worth it.
5. The yogurt will look separated as it cooks in the oil. This is ok.
6. Add the salt and chicken. Stir until the chicken is covered in the oil, onion, yogurt as it continues to bubble. Cook the chicken, stirring often, for 15 minutes.
7. There will be a lot of oil in the pan. Drain off most the excess oil with a fine sieve or colander. Don’t drain it all out, a lot of flavor is in the oil. Leave about 2 tablespoons or so. Set aside excess oil to use a couple of tablespoons to brown your rice before cooking…tastes amazing.
8. Add the water and simmer with the lid on for 20 minutes, off for 10 more minutes.
9. Add the milk and turmeric, stir well, continue on the same heat for only 2 minutes so not to scorch the milk.
10. Turn off the heat and let it set for 30 minutes to an hour while you cook the rice, make Naan, and smell the spices.
11. Go through the Korma and take out the bay leaves, cardamon pods, and cloves. (this is why we count them before they go in the pan )
12. Return to medium heat to bring Korma to a boil with the lid off for a minute or two before serving. This will thicken up the sauce. (personal preference no extra heat or thickening is necessary if you like your sauce loose and warm)
13. Serve with Jasmine rice made with the flavored oil, and Naan or other flat bread.