Step-by-Step Instructions

1. 1.Season Chicken Thighs

   Season the chicken thighs with 1 tsp of salt and 1/2 tsp of white pepper. Ensure the seasoning is evenly distributed on all pieces.

2. 2.Prepare Vegetables

   Dice one onion into small pieces. Cut 5-6 tomatoes into chunks.

3. 3.Sear Chicken

   Heat 2 tbsp of oil in a cast iron casserole. Place the seasoned chicken thighs skin-side down and sear until lightly golden brown on both sides. It's not necessary to cook them through at this stage. Remove the seared chicken and set aside.

4. 4.Layer Vegetables and Chicken

   Add the diced onions and chopped tomatoes to the casserole, spreading them evenly to form a base. Place the seared chicken thighs on top of the vegetables.

5. 5.Add Cooking Wine and Simmer

   Pour 2 tbsp of cooking wine over the chicken. Cover the casserole with a lid and cook on low heat for 12-15 minutes. The vegetables will release their juices, creating a flavorful broth.

6. 6.Add Curry Roux and Finish Cooking

   After 12-15 minutes, open the lid and add 2-3 blocks of Japanese curry roux to the simmering liquid. Stir gently to dissolve the curry roux and coat the chicken and vegetables. Cover again and continue to cook on low heat for another 8-10 minutes, or until the chicken is fully cooked and the sauce has thickened to your desired consistency.

7. 7.Serve

   Garnish with fresh parsley if desired and serve hot. Enjoy your Tomato Curry Chicken!