Fragrant Chicken Curry

Cucumber Peanut Salad

• 3 oz unsalted peanuts, roasted
• 10 mint leaves
• 6 oz English cucumber, peeled and diced (½ in.)
• salt, to taste

Chicken Curry

• 2 tsp ground turmeric
• 1 tsp ground cayenne pepper
• 1 tbsp salt, to taste
• 1 cinnamon stick
• 10 - 15 cardamom pods, to taste
• 5 - 10 whole cloves, to taste
• 10 whole black peppercorns
• 3 red chilies, dried, to taste
• 2 tsp coriander seeds
• 2 tsp cumin seeds, to taste
• 10 curry leaves, (optional)
• 5 garlic cloves
• 1 piece fresh ginger (1 in.)
• 10 oz yellow onions, quartered
• 2 ½ oz vegetable oil
• 10 oz tomatoes, halved
• 32 oz chicken thighs, air-chilled, bone in, skin on
• 2 oz tomato paste
• 2 oz creamy peanut butter

Yellow Rice

• 32 oz water
  of 32 oz vegetable stock
• 2 tsp ground turmeric
• 2 tsp salt
• 10 oz basmati rice
• 2 oz unsalted butter
• fresh parsley leaves, to garnish
  of fresh cilantro leaves, to garnish