Gather all the ingredients.
Cut the chicken thighs into 1 inch chunks and season lightly with salt.
Cut onion into 1/2 inch wedges.
Use a medium size pan and set to medium heat. Cook the chicken until both sides are cooked.
After chicken is cooked, move them to a bowl. In the same pan, add cut onion, 10g butter, and minced garlic and cook on medium-low heat. Cook until the onion gets soft and clear.
After onion is cooked, add cooked chicken back, water, tomato juice, ketchup, shredded cheese, sugar, and bouillon. Cook for 40 minutes with low heat.
After 30 minutes, check if the water is absorbed. If there's still too much water, cook another 20 minutes.
Add milk, Japanese curry roux, and 10g butter and cook for 10 minutes.
Let's serve! You can eat it with cooked rice, or naan!