In a small skillet, toast the cumin seeds over medium heat until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and lightly crush. (Alternatively: Place the toasted seeds on a cutting board and use the bottom of a skillet to lightly crush them.)
In a small bowl, combine the crushed cumin seeds, yogurt, water, sugar and salt. Makes 1¼ cups of sauce.
Pulse butter, kimchi and kimchi juice, and salt in a food processor, scraping down sides as needed, until kimchi is finely chopped and fully incorporated into butter. Cover and store at room temperature.
Kimchi butter can be made 3 days ahead. Chill.
Chicken
Grind coriander seeds, red pepper flakes, lemon zest, black peppercorns, cumin seeds, and 4 tsp. salt in a spice mill or with a mortar and pestle until very finely ground.
Boil potatoes in salted water until just tender, 15–20 minutes. Remove from heat and let sit uncovered until ready to use (up to 5 hours).
Preheat oven to 550° (or maximum setting). Place chicken on a foil-lined rimmed baking sheet, leaving wings untucked. Place half of the kimchi butter in small pieces over the chicken and roast until browned but not fully cooked, 20–25 minutes. Arrange bacon, potatoes, and corn around chicken; sprinkle with reserved spice mixture. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, 10–15 minutes. Transfer to a cutting board and let chicken rest 10 minutes before carving.
Transfer bacon and vegetables to a large bowl and add remaining kimchi butter; toss to melt butter and coat vegetables. Serve alongside chicken.
Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.
Recipe Notes
Note: Substitue fresh coconut with dried, grated, unsweetened coconut. Do not use sweetened shredded or flaked coconut.
