Dish: Chicken Curry
2 ea chicken breasts
2 ea chicken thighs, skin on bone in
1 tbsp turmeric
1 tsp cumin
1 tsp coriander
½ tsp fennel seed
4 ea cloves
2 ea chilies
¼ tsp fenugreek
½ tsp cayenne
1 can garbanzo
1 ea potato
1 ea red onion
3 cloves garlic
Souse vide chicken in duck fat chili curry leaf and ginger until its done.
Toast all spices in dry pan until fragrand and grind. Mix with oil to make a paste.
Slice red onions and brown in duck fat until caramelized.
Add curry paste. Add coconut milk and chicken stock.
Add 1 habenero whole. Reduce by half.
Cook bean, potatoes and garlic onion in duck fat until bwon. Add chicken stock. Cook until tender. Puree and season.