Chicken Curry Curry with saffron broth

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Turn the heat up, add the chicken curry, and cook until deeply browned and aromatic.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.