Fragrant Chicken Curry (Metric)

Cucumber Peanut Salad

• 85 g peanuts, roasted, unsalted
• 10 mint leaves, fresh
• 170 g English cucumbers, peeled and diced (2 cm)
• salt, to taste

Chicken Curry

• 2 tsp turmeric, dried, ground
• 1 tsp cayenne pepper, ground
• 1 tbsp salt, to taste
• 1 cinnamon stick
• 10 - 15 cardamom pods, to taste
• 5 - 10 whole cloves, to taste
• 10 black peppercorns
• 3 red chillies, dried, to taste
• 2 tsp coriander seeds
• 2 tsp cumin seeds, to taste
• 10 curry leaves, fresh (optional)
• 5 garlic cloves
• 1 piece fresh ginger (3 cm)
• 285 g onion, quartered
• 70 g vegetable oil
• 285 g tomatoes, halved
• 910 g chicken thighs, skinless, bone in, skin on, air-chilled
• 60 g tomato paste
• 60 g peanut butter, smooth

Yellow Rice

• 910 g water
  of 910 g vegetable broth
• 2 tsp turmeric, dried, ground
• 2 tsp salt
• 285 g rice, white, type basmati
• 60 g butter, unsalted
• parsley leaf, fresh, to garnish
  of cilantro, fresh, to garnish