I had the most wholesome and hearty curry at this little Japanese joint in Green Point and had been craving it, and my husband made it for me at home. It was like a warm hug for your stomach and I had to write his recipe down.

Ingredients

• Whole rotisserie chicken carcass — include the fatty skin
• Seasoning for bone broth: red vinegar, bay leaves, thyme, ginger powder, salt
• Chickpeas — 1 can
• Carrots — to taste
• Baked sweet potato — about a quarter of a medium size sweet potato that was already baked
• Unsalted butter — 1/3 stick
• Curry powder, cumin powder, paprika, cayenne, garlic powder — to taste
• Soy sauce, MSG, fish sauce — to taste
• Onion — 1/2, chopped

Instructions

1. Make a bone broth with carcass in the pressure cooker. Use one whole rotisserie chicken carcass, making sure to include the fatty skin. Add just enough water to cover the bones, a healthy splash of red vinegar (to break down the bones), bay leaves, thyme, ginger powder and salt. Pressure cook. When done, extract the bones.
2. Add 1 can of chickpeas and cut carrots to broth. Pressure cook for 15 minutes using low pressure.
3. When finished, take carrots and 75% of the chickpeas out. Add baked sweet potatoes. Using hand blender, blend until smooth.
4. Add in about 1/3 stick of butter, curry (taste as you go, about 4 dashes), cumin (taste as you go, good amount but less than curry), paprika, cayenne (very spicy, adjust for spice level), garlic powder. Season for saltiness by adding combination of soy sauce, MSG, fish sauce (small amount as it is very overpowering). He did not actually use salt.
5. Finally, add back in the chickpea and 1/2 a chopped onion. Taste and cook it down further to the right consistency. Note that it will thicken in the coming days.

Enjoy!