Steps

1. Finely chop 1 Onion (200g).
   🕒 00:00
2. Place the chopped onion in a heatproof container, cover with plastic wrap, and microwave for 3 minutes at 600W.
   🕒 00:08
3. Finely chop 2 cloves Garlic (15g) and 10g Ginger separately.
   🕒 00:13
4. Cut the 2 Tomatoes (approx. 300g) in half lengthwise, then chop them finely.
   🕒 00:17
5. Remove the skin from 1 Chicken Thigh (350g) and cut into bite-sized pieces.
   🕒 00:27
6. Heat 1 tbsp Oil in a frying pan over medium-low heat. Sauté the microwaved onion until caramelized. [This is the key!] When the moisture has evaporated and the bottom turns brown, add a little water and repeat the process of simmering and reducing the liquid to achieve perfectly caramelized onions.
   🕒 00:35
7. Add the minced garlic and ginger to the caramelized onion and sauté until fragrant.
   🕒 00:52
8. Once fragrant, add the chicken thigh and 1/2 tsp salt and a pinch more. Cook until the chicken is thoroughly done, mixing well.
   🕒 00:56
9. When the chicken is cooked, add 2 tbsp Curry Powder and mix to coat everything.
   🕒 01:05
10. Add the chopped tomatoes and cook over high heat until the moisture evaporates.
    🕒 01:10
11. Once the moisture has evaporated, add 150ml Water and 2 1/2 tsp Chicken Stock Powder.
    🕒 01:17
12. Reduce heat to medium-low and simmer for about 5 minutes until the flavors meld together.
    🕒 01:23