Cut the chicken into bite-sized pieces. Roughly mince the onion and garlic.
Heat some oil in a skillet over low heat, and sauté the garlic until fragrant. Add the chicken and sauté more.
Once the chicken is browned, add the onion and cook until tender.
Add the ★ ingredients and simmer over low to medium heat for 20-30 minutes (If you are using a pressure cooker, cook under pressure for 6 minutes. Leave it until the pressure is released naturally).
Reduce heat to low and add the curry roux and your favorite secret seasoning and serve.
Story Behind this Recipe
I made chicken curry (one of my favorites) in a very short time with canned tomatoes.
Our family's secret seasoning combination is 1 teaspoon each of Japanese Worcestershire-style sauce and ketchup. Sautéed onion releases juices, so 200 ml of water should be enough. I like chicken breast better than thigh meat because it is healthy and it does not melt away. Even people who do not like tomatoes will like this curry.