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Singaporean Chicken Curry

This is one of my favorite curry dishes and one that I’m constantly looking to improve on. Here is my current iteration. A warm dark curry without the acidic and spicy gravies of North India. Perfect for a mild introduction to curries or the expert curry eater. Can be dressed up or down as necessary. Ingredients Whole Seeds Anjwan Seed Yellow Mustard Seed Fennel Seed Green Cardaman Black Pepper Seeds Powders Garam Masala Ground Coriander Asfetida (or MSG, though I highly recommend learning to use this spice!) Curry Powder Garlic Powder Ground ginger Pantry Staples Knorr Chicken Broth Powder Ghee or high-heat neutral Oil (e.g.; Avocado Oil) Salt 1C Pearl Couscous Vegetables/Meat 1 Can Whole Coconut Milk, unsweetened 2 Lg Carrots, cut faux-tourne 2 Chili Peppers (I like Poblanos that have went red in the garden, but this is only preference) 1 Md Onion, minced (or equal amount dried minced onion) 1Lb Chicken Wings, Things, or Wingettes, bone-in Steps
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