Steps

1. Thinly slice 1/2 onion by cutting it in half horizontally.
   🕒 01:03
2. Remove the stem and seeds from 1 green pepper, crush it, and chop it roughly.
   🕒 01:46
3. Roughly chop 2 tomatoes.
   🕒 02:09
4. Lightly season 250g chicken thigh (for karaage) with 1/3 tsp salt.
   🕒 02:44
5. Heat 3 tbsp vegetable oil in a frying pan and sauté the thinly sliced onion until browned.
   🕒 03:07
6. Once the onion is browned, add the green pepper and sauté briefly.
   🕒 03:51
7. Move the ingredients to one side of the pan, add a little more oil to the empty space, and dissolve 1 clove garlic paste, 1 clove ginger paste, and 1 tbsp curry powder in the oil. [This is the key!] Garlic, ginger, and spices become more fragrant when mixed with oil.
   🕒 04:06
8. Combine all ingredients and spices, then stir-fry quickly to prevent burning.
   🕒 04:35
9. Add the tomatoes and mix thoroughly with the other ingredients.
   🕒 04:58
10. Add 60g yogurt and mix well. [This is the key!] Yogurt adds depth and a pleasant acidity to the curry, and also removes any gamey smell from the chicken.
    🕒 05:14
11. Add 2/3 tsp salt and 1/2 tbsp sugar, then lightly simmer while combining everything.
    🕒 06:03
12. Add the seasoned chicken and coat it well with the tomato-yogurt paste. [This is the key!] Coating the chicken in this paste will make it tender.
    🕒 06:42
13. Add 1/2 cup water and let it blend with the ingredients.
    🕒 07:11
14. Cover the pan and let it steam until the chicken is cooked through.
    🕒 07:24
15. Open the lid and check the consistency of the curry.
    🕒 07:36
16. Ladle the curry over 2 servings of warm cooked rice, spread evenly on a plate. Sprinkle with coarsely ground black pepper if desired.
    🕒 07:50