Remove skin and excess fat from the chicken thigh and cut into bite-sized. Finely chop an onion.
Put the ingredients marked ☆ in a bowl, add the chicken thigh and mix. Rest for a while.
While marinating the chicken, heat oil in a pan and stir fry the onion.
Stir fry until golden brown. It will take about 15-20 minutes.
Add the marinated chicken and marinade in the pan and stir-fry.
When the chicken surface is cooked, add tomato sauce and water. Simmer for 15-20 minutes.
Cook until slightly thickened. Serve on rice. This curry also goes well with naan bread.
These are the spices I used for this recipe. I put too much red chili pepper, and the curry was too spicy.
Story Behind this Recipe
I tried to make a mild curry for my 3 year old who can't eat spicy food and for my husband who doesn't like tart flavour.
Canned tomato sauce (I used Kagome brand's standard sauce) makes the curry a little less tart. Red chili pepper and black pepper are optional, and it will still taste like curry even if you don't put them in. A sprinkle will bring out the flavours, but you can add a little bit more to give it a spicier kick.