Waterless Curry

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Peel the potatoes and cut them into bite-sized pieces. Soak them in a bowl of water for about 10 minutes.
   ▶ ≈2:08
2. 2
   Cut the carrots into irregular chunks. Cut the spring onions in half lengthwise, then slice thinly across the fibers. Remove the germ from the garlic and grate it. Trim any bad spots from the tomato and cut it into large chunks with the skin on. Remove excess fat and sinew from the chicken, then cut it into bite-sized pieces.
   ▶ ≈2:58
3. 3
   After 10 minutes, drain the potatoes and lightly pat them dry.
   ▶ ≈5:31
4. 4
   Add vegetable oil to a pot and heat over medium heat for about 30 seconds. Add the chicken skin-side down and cook for about 2 minutes. Flip and cook the other side for about 1 minute.
   ▶ ≈5:39
5. 5
   Add all the onions at once and mix well to coat with oil. Add a pinch of salt and mix thoroughly. Sauté for about 5 minutes until the onions change color, soften, and release moisture, taking on a creamy appearance.
   ▶ ≈6:19
6. 6
   Add the potatoes, carrots, tomatoes, and grated garlic. Cover the pot and simmer over low heat for 20 minutes.
   ▶ ≈7:35
7. 7
   Turn off the heat and add the curry roux, stirring well until completely dissolved. Once partially combined, turn the heat back on to low-medium and simmer for another 3 minutes, stirring occasionally to prevent burning.
   ▶ ≈7:55
8. 8
   Finish by adding the soy sauce and honey, stirring well until fully combined. The waterless curry is now ready to serve.
   ▶ ≈8:54