name: chicken spice curry
serves: 2
prep_time: 10m
cook_time: 30m

ingredients:
  base:
    chicken_thigh: 300g
    onion: 1 (large, finely chopped)
    tomato: 1 (or 200g canned)
    garlic: 2 cloves
    ginger: 1 thumb
    yogurt: 100g
  spices:
    whole:
      - cumin_seeds: 1 tsp
      - bay_leaf: 1
      - cardamom: 2 pods
    ground:
      - turmeric: 1/2 tsp
      - coriander: 1 tsp
      - cumin: 1 tsp
      - garam_masala: 1 tsp
      - chili: to_taste
  finishing:
    salt: to_taste
    oil: 2 tbsp
    water: 200ml
    cilantro: a_handful (optional)

steps:
  - heat oil; toast whole spices until fragrant
  - add onion; cook until deeply golden (15m, this is the step)
  - add garlic + ginger; 1m
  - add tomato; cook until oil separates
  - add ground spices + salt; 30s
  - add chicken; sear all sides
  - add yogurt; stir to coat
  - add water; simmer 20m on low
  - finish with garam_masala + cilantro

notes:
  - onion is everything; do not rush step 2
  - yogurt at room temp to avoid splitting
  - tastes better the next day