Steps

1. Finely chop 1 onion (200g).
   🕒 00:44
2. Place the chopped onion in a heatproof container, cover with plastic wrap, and microwave for 3 minutes at 600W. (This is the key!) Pre-heating in the microwave speeds up the caramelization process later.
   🕒 01:18
3. Place 2 cloves of garlic (15g, unpeeled) and 10g of ginger (with skin) in a chopper and mince. (This is the key!) Remove the garlic sprouts, as they can cause bitterness and off-flavors.
   🕒 01:40
4. Cut 2 tomatoes (300g) in half lengthwise, remove the core. Then, chop them finely, almost to a mince. (This is the key!) Tomatoes are less likely to crush if you cut them using only the weight of the knife.
   🕒 02:31
5. Pull off the skin from 1 chicken thigh (300g) with both hands. (This is the key!) Removing the skin reduces fat content by more than half, making it healthier.
   🕒 03:26
6. From the removed chicken skin, trim off any excess yellow fat and sinew.
   🕒 03:51
7. Cut the chicken thigh into bite-sized pieces.
   🕒 04:10
8. Heat 1 tbsp of oil in a frying pan over medium-low heat. Add the microwaved onion and stir-fry until caramelized, about 10 minutes. (This is the key!) Thoroughly stir-frying develops richness and sweetness, leading to a satisfying flavor even with reduced salt.
   🕒 04:30
9. When the onion's moisture evaporates and it starts to sizzle and turn brown at the bottom, add a small amount of water and cook until the water evaporates. Repeat this process to caramelize the onions.
   🕒 05:11
10. Add the minced garlic and ginger to the caramelized onion and stir-fry until fragrant. (This is the key!) Add the garlic and ginger at this stage to prevent them from burning.
    🕒 05:41
11. Once fragrant, add the cut chicken thigh and 1.2g of salt (1 pinch and a little more) and stir-fry until the chicken is fully cooked.
    🕒 05:54
12. When the chicken is cooked, add 2 tbsp of curry powder, coat everything evenly, and lightly stir-fry to bring out the aroma. (This is the key!) Umami and spices are essential for reducing salt and should be used generously.
    🕒 06:14
13. Add the chopped tomatoes and cook over medium heat until the moisture evaporates. (This is the key!) Cooking down the tomatoes removes acidity and concentrates sweetness and umami, forming the base of the curry.
    🕒 06:33
14. Once the moisture has reduced, add 150ml of water and 2.5 tsp of low-sodium chicken stock granules. Simmer over low-medium heat for about 5 minutes, stirring occasionally to prevent sticking. Turn off the heat when it reaches your desired consistency.
    🕒 06:55
15. Cut off the core of 200g of cabbage and rinse. Cut into slightly thick shreds against the grain. Finely chop the hard parts near the core. (This is the key!) Cutting against the grain makes it tender and helps it absorb flavor easily.
    🕒 09:20
16. Massage 1 tsp of sugar into the shredded cabbage and let it sit for 10 minutes. Then, squeeze out the excess water and place it in a zip-top bag. (This is the key!) Massaging with sugar removes excess moisture and reduces a raw cabbage smell.
    🕒 09:42
17. Add 3 tbsp of vinegar, 1 tbsp of honey, and 2g of kelp to the zip-top bag. Shake the bag to combine everything. Lightly knead, expel air, seal, and let it sit to allow the flavors to meld.
    🕒 10:05
18. Serve the rice in a bowl, top with curry, and garnish with the pickled cabbage. This completes the dish. (This is the key!) Cooking white rice and brown rice in a 1:1 ratio makes it even healthier and more delicious.
    🕒 10:47