Put the vegetable oil in a deep pan, add the sliced or chopped onions and garam masala and fry.
When the onions have wilted, add the bite-sized chicken thigh meat and the ☆ spices. Fry until browned.
Add the canned tomatoes, yogurt and bay leaves. Simmer over high heat until the yogurt dissolves and the sauce reduces by half.
Add the water and soup stock granules and simmer over high heat further. When the sauce has thickened, season it with the Japanese Worcestershire-style sauce and salt to finish.
Simmering is very important! Keep cooking over high heat to boil away the liquid, and that will bring out the sweet flavor of the sauce.
Serve with turmeric rice! Put 3 rice cooker cups of rice in a rice cooker and add the right amount of water. Dissolve 1 teaspoon of turmeric and cook.
Story Behind this Recipe
I was really into eating out at Indian restaurants, then I wanted to make a curry myself. I experimented several times to come up with this recipe and it's almost perfect!
I put "to taste" for most of the powdered spices. 1 teaspoon is the standard and adjust to your liking. Using the cardamon, cinnamon, nutmeg and black pepper makes the curry richer, but it still tastes good without them. It will taste even better with bone meat.