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
  ou 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
  ou fresh cilantro leaves to garnish