Chop the onion roughly and mince the garlic after removing its core.

Cut the chicken thigh into bite-sized pieces.

Heat salad oil in a pot over medium heat, sauté the onion and garlic until the onion becomes translucent. Add chicken and cook until its color changes.

Add the canned tomatoes, water, and bay leaf. Mix briefly, bring to a boil, cover, and simmer on low heat for 15 minutes.

Turn off the heat, add curry roux, and let it sit for 2 minutes. Stir until the roux dissolves. Heat on medium-low and cook for 3 minutes until thickened.