Steps

1. Cut the 300g chicken thigh into bite-sized pieces.
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2. Add 10g butter to a pot and melt over low heat.
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3. Add 1 tsp grated garlic and 1 tsp grated ginger to the melted butter and sauté lightly.
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4. Add 1 can (400g) diced tomatoes to the pot and simmer over high heat until the moisture is reduced by half. Mash the tomatoes as you stir-fry. 【Tip!】 By thoroughly evaporating the moisture over high heat and mashing the tomatoes as you simmer, the umami and richness will be concentrated.
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5. Turn off the heat. Add 1 tbsp paprika powder, 1 tbsp coriander, 1 tbsp cumin, and if desired, 1/2 tsp chili pepper. Gradually add 50ml water to the spices, mixing to prevent lumps.
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6. Add the chicken thigh and the remaining 50ml water to the pot.
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7. Add 40g peanut butter to the pot and mix well until everything is smooth.
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8. Add 1 tsp salt and mix.
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9. Add 1 tbsp of the 2 tbsp sugar and mix well.
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10. Cover and simmer over low heat for 7 minutes. If it tends to stick, stir the bottom of the pot occasionally. 【Tip!】 To prevent the chicken from becoming tough, avoid simmering for more than 7 minutes; if you want it to be fall-apart tender, simmer for 40 minutes or more.
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11. After simmering, add the remaining 1 tbsp sugar and mix well. 【Tip!】 Adding sugar further deepens the curry's umami. You can also substitute with honey for a delicious result.
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12. Serve in a bowl and drizzle with a small amount of 100ml fresh cream.
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13. Garnish with 1 pinch Kasoori Methi if desired, and it's done.
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