Waterless Curry

Steps

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1. 1
   Peel the potatoes and cut into bite-sized pieces, then soak in water for about 10 minutes to remove excess starch.
   ▶ ≈0:00
2. 2
   Trim any bad spots from the carrot, peel it, and cut into chunks.
   ▶ ≈0:21
3. 3
   Cut the onions in half, then slice thinly.
   ▶ ≈0:30
4. 4
   Cut the tomato in half with the skin on, then in half again, removing the stem area, and cut once more.
   ▶ ≈0:36
5. 5
   Cut the garlic clove in half lengthwise and remove the germ.
   ▶ ≈0:45
6. 6
   Trim off any excess bits from the chicken thigh and cut into bite-sized pieces.
   ▶ ≈0:51
7. 7
   Pour salad oil into the pot, heat over medium heat for about 30 seconds, coating the whole pot.
   ▶ ≈1:00
8. 8
   Add the chicken skin-side down and cook for about 2 minutes, then flip and cook the other side for 1 minute.
   ▶ ≈1:10
9. 9
   Add all the onions and mix well; add a pinch of salt and continue sautéing until the onions turn slightly golden.
   ▶ ≈1:23
10. 10
    Add the potatoes, carrots, tomato, and grated garlic, cover with a lid, and simmer over low heat for 20 minutes.
    ▶ ≈1:36
11. 11
    After 20 minutes, uncover and stir well, remove from heat, add the curry roux, and stir until fully dissolved with no lumps.
    ▶ ≈1:48
12. 12
    Return to low-medium heat and simmer for about 3 more minutes, then stir in the soy sauce and honey.
    ▶ ≈2:01
13. 13
    The curry is now done — the chicken is tender and flavorful, ready to enjoy.
    ▶ ≈2:13