• Wash and dry produce. • Peel and mince or grate garlic. Halve and peel onion; dice half into 1-inch pieces and grate the other half on the largest holes of a box grater. Roughly chop cilantro. Peel and dice potatoes into 1-inch pieces. Trim, peel, and dice carrot into 1-inch pieces. Quarter lemon.

• Pat chicken* dry with paper towels and cut into 1-inch pieces. • In a medium bowl, combine chicken, half the sour cream, 1/2 tsp sugar, and 1/2 tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Stir to coat chicken; set aside to marinate.

• Heat a drizzle of oil in a medium pot over medium-high heat (large pot for 4 servings). Stir in garlic, grated onion, garam masala, 1/4 tsp turmeric (1/2 tsp for 4), a pinch of salt and pepper, and as many chili flakes as you like. (You’ll use more turmeric later.) Cook, stirring, until golden brown and fragrant, 2-3 minutes. TIP: Add a few splashes of water if onion starts to brown too quickly. • Add tomato paste and 1/2 cup water (1 cup for 4). Stir and bring to a boil, then reduce heat to a medium simmer. Cook, stirring occasionally, 10-12 minutes. TIP: When sauce is ready to have chicken added, a light sheen of oil will rise to the top. • Stir in chicken with marinade and cilantro; simmer over low heat, stirring occasionally, until chicken is cooked through, 5-7 minutes. Taste and season with salt and pepper if needed. Keep covered off heat until ready to serve.

• While chicken is cooking, in a small pot (medium pot for 4 servings), combine rice, 3/4 cup water (11/2 cups for 4), 1/2 tsp turmeric (1 tsp for 4), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While chicken and rice cook, in a large microwave-safe bowl, combine potatoes, carrot, and 1 tsp salt (2 tsp for 4 servings). Cover with plastic wrap and microwave until potatoes and carrot are tender, 6 minutes.

• In a large pan, heat a drizzle of oil and 1/2 TBSP butter (1 TBSP for 4 servings) over medium-high heat. Add potatoes and carrot, diced onion, half the mustard (all for 4), remaining turmeric, and a big pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and have formed a crust, 8-10 minutes. • Squeeze juice from one lemon wedge (juice from two wedges for 4) over potatoes and carrot. Taste and season with salt if needed.

• Stir remaining sour cream into curry. • Fluff rice with a fork. • Divide rice, curry, and potatoes and carrot between plates or bowls. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.