-
1
Finely chop the onions and garlic.
-
2
Mince the carrots in a food processor.
-
3
Grate the apple and potato.
-
4
Blend the canned tomatoes in the food processor.
-
5
Put the finely chopped onions in a plastic container, add 1 tablespoon of butter, cover with a lid (or cling film), and microwave for 7-8 minutes.
-
6
Pour the oil in a pot, saute the garlic over low heat until fragrant.
-
7
Add the onions from Step 2, and saute until lightly browned.
-
8
Add more oil, and fry the chicken and carrots.
-
9
Add the water, canned tomatoes, grated vegetables and soup stock granules, and simmer for a while, skimming any scum from the surface.
-
10
Lightly roast the curry powder in a frying pan over low heat.
-
11
If you don't use any store-bought curry roux, add more curry powder.
-
12
After simmering for 30-40 minutes, add the curry powder, and simmer for 10 minutes over low heat.
-
13
Finally, add the roux, yogurt, Worcestershire-style sauce, and honey to adjust.
-
14
You can fry the chicken before you saute the onions (take the chicken out after frying, and set it aside).
-
15
Yogurt is optional.
-
16
If sauteing the onions is too much trouble for you, you can just lightly saute them after microwaving.
-
17
(Microwave for a little longer in this case.)
-
18
You can grate the potato and apple directly into the pot as it simmers.
-
19
You can slice the onions instead of finely chopping.
-
20
You can use 2 cans of tomatoes, if you like.
-
21
You don't have to use potato if you use store-bought curry roux.
-
22
If you don't add the curry powder in Step 6, it will be a tomato soup.. Add more water and tomatoes to taste.
-
23
This is delicious with chicken drumettes.
-
24
Turmeric Rice.
