I bought the immigrant cookbook as a gift for a family member and found this great looking recipe. I googled it and found the recipe online where the chef discusses its origins.
I made it and it turned out very well. I made few changes to the recipe, first I replaced the water with home made chicken bone broth, I also chopped the garlic and ginger, more than the recipe calls for, and pounded it in a pestle and mortar with half the salt into a creamy paste. The salt needs to be coarse sea salt
60ml oil
15ml ginger paste or finely chopped ginger
15ml garlic paste or 3 garlic cloves chopped
2 medium onions, thinly sliced
10 ml salt
1.4kg boneless, skinless Chicken thighs in fork sized pieces
15ml tomato pur