Steps

1. Heat 3 tbsp of Vegetable Oil in a frying pan over medium heat.
   🕒 02:15
2. Once the oil is hot, add 2 tsp of Cumin Seeds and sauté until fragrant. Heat until small bubbles start to appear.
   🕒 02:56
3. When fragrant, add 1 tbsp of Garlic Paste and 1 tbsp of Ginger Paste and sauté. Be careful as it can easily burn.
   🕒 03:15
4. Add 1 large chopped Onion and stir-fry. (This is the key!) Quickly and evenly stir-fry to prevent the spices from burning.
   🕒 03:42
5. Add a pinch of Salt to the onion and continue to stir-fry. (This is the key!) Adding salt helps prevent sticking.
   🕒 04:20
6. Stir-fry the onion thoroughly for about 5 minutes until it turns a deep caramel color.
   🕒 04:45
7. Add 500g of Chicken Thighs and stir-fry until the color changes. (This is the key!) The trick is to cook about 80% of the chicken in this crucial stir-frying stage. Stir well from bottom to top to prevent sticking.
   🕒 04:59
8. Add 1 bunch of Spinach and stir-fry. (This is the key!) Although the spinach looks like a lot, it wilts down quickly, so a whole bunch is fine.
   🕒 06:24
9. Add 1300ml of Water and bring to a boil.
   🕒 07:06
10. Once it boils, turn off the heat.
    🕒 07:22
11. Add 1 box of Javan Curry Roux and wait for it to dissolve in the residual heat.
    🕒 07:47
12. Once the roux has melted, stir thoroughly to combine.
    🕒 07:56
13. Return to heat and bring to a boil again. (This is the key!) Avoid over-simmering, as it can diminish the spice aroma.
    🕒 08:03
14. Add 1 pack of Cherry Tomatoes and turn off the heat. (This is the key!) Adding cherry tomatoes at the end prevents the skins from bursting, preserving their texture and shape.
    🕒 08:14
15. Gently stir everything together. It's ready to serve!
    🕒 08:41