Mix all the soup seasonings in a bowl.
Mince the garlic and ginger.
Dice the onions into 2 cm/ 1 inch pieces. Cut the carrots to a similar size using the Japanese ‘rangiri’ cutting method.
Pat the chicken thigh dry and season with salt and pepper on both sides.
Heat 1 tbsp of oil In a deep sauce pan, then sear the chicken thigh on both sides until golden brown. Take out and rest on a tray or plate.
In the same sauce pan, on a medium heat, sauté the onions for around 5 minutes till translucent.
Add the minced ginger, garlic and the carrots. Fry for 3 minutes.
Add the soup seasonings in and the mix all together. Fry for 1-2 minutes to combine the flavors.
Add the chicken stock and the chicken thigh. Make sure to scrape the sides and bottom to remove all the golden bits, which will add more umami to the curry.
Add the bay leaf and simmer for 45 minutes.
After simmering, adjust the seasoning with salt, pepper, and sugar if needed.