 So the one thing that I am in love with this week is flavor bombs. These are concentrated pucks. During the week, I'll come home, pop two of them in here with some coconut milk, some yogurt, some chicken, and I have this amazing deeply flavored curry. This is just a present to my future self. All right, so I have a pan, it's on medium-high heat, and I'm gonna toast these, and you toast them because it brings out the flavor. Two tablespoons of cumin, so that's about two tablespoons. Coriander, I use whole spices because they are more flavorful. Mustard seed, it's so flavorful and it brings like a little bit of sharpness. Two teaspoons of this, that's about that much. This is black peppercorns, I don't know if you can hear that but they're beginning to pop like little tiny baby popcorns. And then I put in a tablespoon and a half of salt. A little tiny pinch of red pepper flakes. You know this is done when it starts to smoke, it's like a little pervy in here. This smells so good, and I'm gonna let that cool down a little bit so that it doesn't burn my blender. Now I'm gonna cook the onions. I've put in about a half cup of coconut oil. I'm gonna add three miraculously already cut up onions. And we're gonna cook these up until they're golden brown and this takes about 12 minutes. You want the color to be the color of coffee with some milk in it. I'm gonna add the turmeric now. This is about a tablespoon. Now it's time to make a slurry. These are the spices that I toasted. They smell great. This is ginger, this is garlic that I peeled. I'm gonna put them in here with a little bit of water. I'm gonna pour this right in. And basically I'm gonna stir it until it cooks down and gets a little bit dry looking. Okay, so do you see how dark this is? This darkness is equivalent to just incredibly intense, beautiful, round flavor. The tomato paste is to create a little bit more sweetness. And this you also wanna cook till it's just a little bit dried out. Just to take the raw edge off, fill these guys up. I put about a quarter cup in each one. The thing about the cupcake molds is also because they're silicone. You can put it in hot. All right, time to freeze these guys. It's Tuesday, it's time for dinner. I'm gonna make this. It's gonna be about 20 minutes and I'm gonna have some super delicious curry made with flavor bombs. So I'm gonna add water. All right, so this is gonna cook down pretty fast. Okay, so I'm gonna add the chicken. I didn't even brown this chicken because you don't need to with this dish. You just pop it right in. Gonna add the coconut milk. This can cook for about 10 minutes. Don't cover it because then it won't reduce. Do you see these bubbles? So this means that they're almost done. They're big-ish, they're fast. They're making a really sharp sound. So now I'm gonna add a yogurt just to finish it up. Stir that in. I'm gonna turn down the heat because hopefully that's ready to eat. I'm gonna add some lime, put a little bit of cilantro in. I put cilantro in at the end because the flavors of cilantro will cook out. It's time to eat. Surf's 4. Yep, it's good. For more One Things video, I'm sorry. Okay, I'm just gonna stop. If you like this video, you can find more One Things on ThisBruceEats.com.