Instructions

1. Cut the chicken into bite-sized pieces and place in a plastic bag. Add the ingredients marked with an (a), rub in thoroughly and marinate for about 1 hour.
2. Place the sliced onion and half of the butter in a frying pan over medium heat and sauté well. When tender, add the canned tomatoes and simmer while mashing the tomatoes.
3. When the items prepared in Step 2 starts to boil, add chicken thighs prepared in Step 1 with the marinade and simmer for 15 minutes.
4. Add the milk and curry stock, season with salt, and bring to a boil. Add the remaining butter after boiling, turn off the heat, and place the rice and curry in the tableware.
   
   Point
   If the taste is too acidic, add sugar to make it milder. Add 1 teaspoon at a time until you reach the flavour of your liking.