Steps

1. Thinly slice the onion.
   🕒 01:34
2. Cut chicken thigh (200g) into bite-sized pieces.
   🕒 01:57
3. Heat 2 tbsp of oil in a pot.
   🕒 02:06
4. Add the thinly sliced onion to the pot and mix to coat evenly.
   🕒 02:12
5. Add a pinch of salt to quickly draw out the moisture from the onions. (Key Tip!) Adding salt helps the onions release moisture faster and soften more easily.
   🕒 02:20
6. Spread the onions flat and cook until they develop some browning.
   🕒 02:33
7. Once the onions start to brown slightly, add a small amount of water and stir to dissolve any browned bits. Repeat this process. (Key Tip!) You don't need to achieve deeply caramelized onions for a delicious curry.
   🕒 02:43
8. Add garlic and ginger (about 1 tsp each) and sauté until the raw smell of the garlic disappears.
   🕒 03:30
9. Add canned tomato (80g) and cook until the chunks break down into a paste. (Key Tip!) The acidic components of tomatoes change with high heat, so it's important to sauté them well in oil. To prevent a sour curry, maintain a high temperature while cooking. Add more oil if needed.
   🕒 04:00
10. Once the onions and tomatoes have formed a paste, turn off the heat.
    🕒 05:06
11. Add S&B Curry Powder (2 tsp), coarsely ground black pepper (1/2 tsp), and salt (1/2 tsp). Mix while the heat is off. (Key Tip!) Powdered spices can burn easily, so mix them off the heat.
    🕒 05:12
12. Add a small amount of water to prevent sticking, then turn on the heat and cook for about 30 seconds to release the aroma.
    🕒 05:32
13. Add chicken thigh (200g) and mix to coat well.
    🕒 05:44
14. Add about 1 tbsp of oil and stir to distribute it evenly. (Key Tip!) This oil helps reduce the acidity of the tomatoes and adds richness to the curry.
    🕒 05:51
15. Add 180ml of water and wait for it to boil.
    🕒 06:21
16. Once boiling, reduce heat to low and simmer for 20 minutes. (Key Tip!) Simmering for a long time emulsifies the oil and water, concentrating the meat's juices for a richer curry sauce.
    🕒 06:48
17. After 5 minutes, stir once and continue simmering for another 15 minutes. If it becomes too thick, add a small amount of water.
    🕒 07:16
18. Taste and add more salt if needed. (Key Tip!) If it tastes bland, it's usually due to a lack of salt rather than spices. Aim for a saltiness slightly stronger than McDonald's french fries.
    🕒 07:48
19. Simmer on low heat until the curry reaches your desired thickness.
    🕒 08:14