Spiced Chicken Drumette Curry

Lightly score the chicken drumettes. This lets the flavor soak in well.

Add plain yogurt, soy sauce, grated garlic, and honey to the drumettes, and mix in garam masala if you have it. Cover with plastic wrap pressed against the surface and marinate for at least 2 hours, preferably overnight.

Prepare the spices. Measure out the four spices: cumin seeds (whole), coriander powder (fresh aroma), turmeric powder (color), and cayenne pepper (heat).

Finely mince the garlic and ginger. Mince the onion finely as well so it cooks through easily, and get the cherry tomatoes ready.

Put 3 tablespoons of oil in a pot, add the cumin seeds, and draw out their aroma over low heat. Once they start to fizz and crackle, add the onion.

Add a pinch of salt to the onion and cook over low heat until well dehydrated to draw out the savory depth.

While the onion cooks, sear the marinated drumettes in another frying pan alongside. Rather than cooking them through, just brown them lightly to add a toasty flavor.

Once the onion starts to take on color, turn the heat to high and shake the pot to caramelize it to a deep amber.

Add the minced garlic and ginger along with the cherry tomatoes, and cook until the tomatoes soften and begin to break down.

Add the powdered spices (coriander, turmeric, cayenne pepper) and mix thoroughly until no floury texture remains, then add the water.

Add the seared drumettes to the pot and simmer for 10-15 minutes, keeping the heat at a gentle bubble, to draw out the flavor of the drumettes.

Season with salt. Add 1/2 teaspoon at a time and adjust while tasting. Serve the rice, plate the curry with the carrot on the side, and it is done.