Steamed chicken curry

Combine [A] in a pot or other container and heat slowly. Cut the onion into thick slices

Heat another frying pan without adding oil and fry the chicken skin side until golden brown. Once golden brown, flip it over and cook for about 1 minute before removing it

Just before (1) boils, turn off the heat and add the grilled chicken and chopped onions. Immediately cover tightly with aluminum foil and leave to cool completely

Once the chicken has cooled, cut it into bite-sized pieces and serve on a plate with the onions

[Note] It's delicious just as is, but since you have leftover broth, you can also make it into delicious curry udon. (See another recipe: "Chicken Curry Udon.")