Steps

1. Cut 300g of chicken thighs into bite-sized pieces.
   🕒 00:40
2. Mix the chicken with a pinch of salt and pepper and 100g of plain yogurt. Let it marinate for about 30 minutes.
   🕒 00:47
3. Combine 1 tsp of coriander powder, 1 tsp of turmeric powder, and 1 tsp of cumin powder.
   🕒 01:10
4. Grate 15g of garlic and 15g of ginger.
   🕒 01:30
5. Peel and finely chop 1 onion (approx. 240g).
   🕒 01:36
6. Heat 1 tbsp of vegetable oil in a frying pan. Add the chopped onion and 1/2 tsp of salt and sauté over medium heat until the onion starts to color.
   🕒 01:46
7. Once the oil is incorporated, cover with a lid and steam-fry for about 6 minutes. This is the trick! Steaming helps it cook faster.
   🕒 02:02
8. Sauté the onion for 10-15 minutes until it turns a caramel color. Add the grated garlic and ginger, and the combined spices.
   🕒 02:12
9. Sauté until fragrant.
   🕒 02:21
10. Once fragrant, add the marinated chicken and stir-fry to combine.
    🕒 02:27
11. Add 200g of canned diced tomatoes, 100ml of water, and 2 tsp of sugar. Stir everything together and bring to a boil over high heat.
    🕒 02:37
12. Once boiling, reduce heat to low-medium and simmer.
    🕒 02:48
13. While simmering, pan-fry your favorite seasonal vegetables (like sweet potato or pumpkin) until lightly browned.
    🕒 03:01
14. Simmer for about 15 minutes until the liquid has reduced and the curry has thickened, and the chicken is cooked through. Add 2 tsp of Worcestershire sauce and 2 tsp of soy sauce, and mix well.
    🕒 03:14
15. Taste and adjust seasoning with salt if needed. This is the trick! The salt added when sautéing the onions might already provide enough flavor, so adjust based on the amount of liquid. This ensures the taste is adjusted according to the liquid volume.
    🕒 03:32
16. Once the taste is adjusted, transfer to a bowl, top with the pan-fried vegetables, and serve. Enjoy!
    🕒 03:45