Braised Chicken Curry with preserved lemon

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 shallots 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 coconut milk along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.