Chicken thighs braise in curry-spiced stock until tender, then toss with red onion, cilantro, and pistachios in a dressing built on the reduced, syrupy braising liquid, served on mini papadam with a cucumber-yogurt raita.
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In 10-inch sauté pan, chicken thighs with stock, sachet, spices (ginger, curry, cumin, and cayenne, and cinnamon stick), and salt for 45 minutes . Remove chicken from pan. When cooled, remove skin and bones. Chop chicken into small pieces, set aside.
Reduce liquid until you have about 1/4 cup syrupy liquid. Remove sachet. Reserve syrupy liquid for dressing.
In bowl, combine chicken, red onion, cilantro, and pistachios.
In small bowl, whisk together yogurt, reduced liquid, lime, salt and pepper. Add dressing to chicken salad.
Place approximately 2 teaspoons chicken salad on papadam. Garnish with dab of yogurt, slice of cucumber, and sprig of cilantro.
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