/ck/ - Food & Cooking

then add your chicken
you want the skin just above the liquid so it stays crispy
you can use stock too

you can also do the same dish with the skin above the liquid, in the oven

>brown it
>make a sauce with vegetables in the pan

then i added some dark stock (roasted chicken carcass + onion) to get the level just below the skin so the meat braises and flavours the curry and the skin stays crispy

into the oven for ~35 mins