Started by s-l-o-w-l-y brown-frying four large onions down to almost nothing:
Green chicken korma: Pureed most of the onions with cilantro, mint, serrano chiles, and raw cashews. Sauteed ginger, garlic, bay leaves, green cardamom pods, and cinnamon stick. Seared the chicken, sauteed with ground cumin and coriander, and then simmered with the puree, lime juice, and sugar, and then finished with coconut cream. This is a Muslim-style curry so I wanted to test it for friends. Test passed with flying (green) colors!
Peas and carrots with cumin: Sauteed the remainder of the brown-fried onions with garlic and ginger, added ground coriander, cumin (whole and ground), and chile powder, and then reduced with crushed tomato before adding the peas and diced carrots.
