Steps

1. Roughly chop 200g onion, 20g garlic, and 25g ginger into pieces that fit easily into a food processor.
   🕒 03:32
2. Place the roughly chopped 20g garlic into the food processor and mince it.
   🕒 04:05
3. Next, place the roughly chopped 25g ginger into the food processor and mince it.
   🕒 04:32
4. Place the roughly chopped 200g onion into the food processor and mince it.
   🕒 05:36
5. Cut the 350g chicken thigh into small, bite-sized pieces. Keep the skin on.
   🕒 05:53
6. Heat 4 tbsp vegetable oil in a frying pan over medium heat. [Pro Tip!] Avoid olive oil; use vegetable oil or rice bran oil.
   🕒 06:56
7. Add the minced garlic and sauté over medium heat until fragrant and slightly colored, being careful not to burn it.
   🕒 07:37
8. Add the onion and sauté until the garlic's browning subsides.
   🕒 08:26
9. Spread the onion in the pan and cook over high heat to evaporate moisture, letting it brown, then flipping. Repeat this process until it turns a light brown. [Pro Tip!] Spreading it out in the pan, letting it brown, then flipping repeatedly helps it brown faster.
   🕒 08:43
10. Add the ginger and sauté until a refreshing aroma develops.
    🕒 09:36
11. Add 200g canned whole tomatoes and simmer lightly until reduced. [Pro Tip!] Store any leftover whole tomatoes in a freezer bag and freeze them.
    🕒 10:10
12. Add 1 tsp cumin, 1 tsp turmeric, 1 tsp coriander, and 1 tsp chili pepper. Sauté for a few minutes until fragrant. [Pro Tip!] Adjust the amount of chili pepper to your preference.
    🕒 10:57
13. Add the cut chicken thigh and sauté, coating it with the curry paste, until the meat turns whitish.
    🕒 11:49
14. Add 400cc water, then add 1 and 1/3 tsp salt, 2 tsp honey, and 5 dashes umami seasoning. [Pro Tip!] Adjust with salt if it tastes bland. Use umami seasoning to add richness.
    🕒 12:34
15. Simmer over high heat for 5 to 10 minutes. [Pro Tip!] Simmering on high heat emulsifies the oil and curry, preventing separation and making it more delicious.
    🕒 13:50
16. While the curry is simmering, thinly slice the 220g onion for the Achar.
    🕒 14:48
17. Place the thinly sliced onion and 1 tsp salt in a bowl, mix well by hand, and let it sit for 10 minutes.
    🕒 15:08
18. Add the finishing 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp coriander to the curry and mix well. [Pro Tip!] The aroma of the unheated spices adds to the authenticity of the curry.
    🕒 15:48
19. Bring to a boil again and simmer lightly to prevent separation.
    🕒 16:14
20. Thoroughly squeeze out the moisture from the achar onion.
    🕒 16:38
21. To the squeezed onion, add 2/3 tsp chili pepper and 2 tsp lemon juice, then mix well. [Pro Tip!] Adjust the amount of chili pepper to your preference.
    🕒 17:00
22. Serve warm rice on a plate and top with the reheated chicken curry.
    🕒 17:28
23. Garnish with the finished Achar and serve.
    🕒 17:43