Basque Tandoori Curry

Method

1. Gather and prep everything first: yellow onion, garlic, fresh ginger and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the tandoori and let it coconut, undisturbed, so it takes on real color before you stir.
4. Stir in the coconut milk along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Serve warm, ideally with something to soak up the sauce.