Tender and Heavenly Chicken Curry

• 4 Chicken thigh (bone-in)
• 100 grams Yogurt
• 2 Onions
• 1/2 Apple
• 2 clove Garlic
• 1 piece Ginger
• 1 Bay leaf
• 1 tbsp Curry powder
• 1/2 box Store-bought curry roux (medium-hot to hot)
• 500 ml Water
• 50 ml Canned tomatoes (tomato puree)

1. Cut the garlic in half and rub the cut end on the chicken thighs to season.
2. Evenly rub in the salt, pepper, and curry powder.
3. Pour the yogurt on top, and leave overnight in the fridge.
4. Finely chop the garlic and onions.
5. Heat oil in a frying pan and fry the garlic and onions over a low heat until light golden brown.
6. Transfer to a plate and set aside.
7. Fry the yogurt-marinated chicken thighs in a different pan to brown both sides.
8. Add water, canned tomatoes, fried onions and the bay leaf to this pan and simmer over low heat for 30 minutes-1 hour.
9. (Add water if needed.)
10. Add curry roux and grated apple and simmer further, stirring occasionally.
11. It's done.
12. The onion should be completely cooked down.
13. Arrange the chicken thigh in the center of the plate when serving.

chicken thigh, yogurt, onions, apple, clove garlic, ginger, bay leaf, curry, curry, tomatoes

Taken from cookpad.com/us/recipes/155494-tender-and-heavenly-chicken-curry (may not work)