u/Quantumercifier

Finally, I get to contribute to one of my favourite subs. Kiss the Rain.

Half the Japanese roux, plus bloomed Indian spices, and tomatoes. A hearty fusion. Plus 3 leftover slices of Joe's Pizza. The curry was much better.

I love both Japanese and Indian curries, so I use half a box, ~4 oz of the Japanese roux mix. But otherwise it mostly follow classic Indian - blooming the turmeric, coriander, ginger, kashmiri chili, cumin, fenugreek. A lot of onions, along with potatoes, carrots, and tomatoes. Here is my recipe:

### Ingredients

**Chicken & Marinade**  
- 3.2–3.4 lbs bone-in, skin-on chicken thighs  
- 1 cup thick Greek yogurt  
- 1.5 tbsp Kashmiri chili powder  
- 1 tbsp garam masala  

**Sauce Base**  
- 3 large yellow onions, finely diced  
- 3 tbsp ginger-garlic paste  
- 3 tbsp concentrated tomato paste  
- 1 (28 oz) can whole plum tomatoes (juice and all)  
- 32 oz (4 cups) low-sodium chicken broth  
- Optional: 2–3 oz strong dark-roast Starbucks coffee (start small)  

**Fusion Spices**  
- 1–2 bay leaves  
- 1 tbsp ground cumin  
- 1 tbsp ground coriander  
- 1 tsp ground turmeric  
- ½–1 tsp ground fenugreek (start light)  
- 1 tbsp additional Kashmiri chili powder  
- 1 tbsp additional garam masala (reserved for the end)  

**Vegetables & Thickeners**  
- 4 large Yukon gold potatoes, cubed  
- 3 large carrots, chopped  
- 4 oz House Foods Vermont Curry roux (or similar Japanese curry roux)  
- Optional: 2 tbsp cornstarch mixed with 2 tbsp cold water  

**Per-Serving Finish**  
- 1–2 tbsp half-and-half per bowl  

---

### Step-by-Step

**1. Marinate the Chicken**  
Whisk Greek yogurt, 1.5 tbsp Kashmiri chili, and 1 tbsp garam masala.  
Coat the bone-in thighs thoroughly.  
Refrigerate 4–12 hours (up to just under 24 hours is fine for thighs).

**2. Sear the Thighs**  
Heat a large heavy pot (6-quart or bigger) over medium heat with a little peanut or neutral oil.  
Place thighs skin-side down straight from the marinade (do not wipe).  
Sear 5 minutes until the skin renders and browns.  
Flip and cook 3 minutes more.  
Remove to a plate (chicken will finish cooking later). Leave the fond and rendered fat in the pot.

**3. Build the Sauce Base** (the 5 key stages)

1. **Spice bloom + bay leaves**  
      Medium heat. Add cumin, coriander, turmeric, fenugreek, additional Kashmiri chili, and bay leaves.  
      Stir constantly 20–40 seconds until very fragrant. Do not let them burn.

2. **Onion reduction + garlic-ginger**  
      Still medium heat. Add the diced onions.  
      Cook 6–10 minutes, stirring often, until soft and starting to turn golden.  
      After the onions have softened for a couple of minutes, stir in the ginger-garlic paste and cook 1–2 minutes until the raw smell is gone.

3. **Tomato paste**  
      Medium heat. Add the tomato paste.  
      Cook 1–2 minutes, stirring almost constantly, until it darkens and turns glossy.

4. **Canned plum tomatoes**  
      Medium heat. Pour in the entire 28 oz can (tomatoes + all juice).  
      Scrape the bottom of the pot well.  
      Simmer 5–8 minutes, crushing the tomatoes with your spoon as they cook.

5. **Chicken broth (+ optional coffee)**  
      Medium to medium-high heat. Add the 32 oz broth and (if using) 2–3 oz coffee.  
      Bring to a simmer (2–4 minutes), then reduce to medium-low.

**4. Simmer the Core Ingredients**  
Add the potatoes and carrots.  
Nestle the seared thighs back into the liquid.  
Maintain a gentle simmer, covered, for about 25 minutes until the vegetables are tender and the chicken is cooked through.

**5. Debone**  
Fish out the thighs.  
Let them cool just enough to handle.  
Pull the meat and skin from the bones, chop into bite-sized pieces, and return the meat to the pot.  
Discard the bones.

**6. Finish with Roux**  
Turn the heat off.  
Break in the 4 oz Japanese curry roux and stir until fully dissolved.  
Stir in the reserved 1 tbsp garam masala.  
Return to low heat and simmer 5 minutes to thicken.  
Add the cornstarch slurry only if you want it glossier/thicker.  
Taste and adjust salt or spice if needed.

**7. Serve**  
Reheat individual portions.  
Off the heat, stir in 1–2 tbsp cold half-and-half per bowl until creamy.  

I'm a black-and-white thinker, but this case is a massive head scratcher.

The bio parents triggered a contractual termination clause due to fetus health issues, but the surrogate is refusing to comply.

As an antinatalist, I support preventing the birth of a child who will suffer, and the contract supports that. But I also believe her body is her body. Forcing a medical procedure is a massive violation of autonomy, but refusing it leads to a birth. As an antinatalist, we tend to frown on births in general. I am completely divided on this one. Thoughts?

Link

The rental truck was headed east on Grand making a R onto Allen St in the LES. I called 9/11 to report it but I came upon the scene right after it happened. I gave the 9/11 dispatcher my info but after comforting the rider who was conscious but shaking, I left him in the hands of a doctor was also there.

The rental truck was headed east on Grand making a R onto Allen St in the LES. I called 9/11 to report it but I came upon the scene right after it happened. I gave the 9/11 dispatcher my info but after comforting the rider who was conscious but shaking, I left him in the hands of a doctor was also there.

[deleted]