Fragrant Chicken Curry Second Bowl

Cucumber Peanut Salad

• 85 g roasted peanuts, unsalted (oil-roasted or dry-roasted)
• 10 fresh mint leaves
• 170 g English cucumbers, peeled and diced (13 mm/½ in.)
• salt, to taste

Chicken Curry

• 2 tsp dried ground turmeric
• 1 tsp ground cayenne pepper
• 1 tbsp salt, to taste
• 1 cinnamon stick
• 10 - 15 cardamom pods, to taste
• 5 - 10 cloves, to taste
• 10 black peppercorns
• 3 dried red chillies, to taste
• 2 tsp coriander seeds
• 2 tsp cumin seeds, to taste
• 10 fresh curry leaves, (optional)
• 5 garlic cloves
• 1 piece fresh ginger (2.5 cm/1 in.)
• 285 g onions, quartered
• 70 g vegetable oil
• 285 g tomatoes, halved
• 910 g chicken thighs, skinless, bone in, skin on
• 60 g tomato paste
• 60 g smooth peanut butter

Yellow Rice

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