Thick Chicken Curry with Vegetables

• 2 Potatoes
• 1 Carrot
• 1 Onion
• 1 Apple (remove the peel and core)
• 1 tbsp Consomme soup stock granules
• 600 ml Water
• 2 Chicken breast (skinless)
• 30 grams Margarine
• 400 ml Water
• 2 Bay leaves
• 1/2 box Japanese curry roux
• 1 tbsp Curry powder
• 1 tbsp Honey
• 1 tbsp Soy sauce
• 1 tbsp Japanese Worcestershire-style sauce

1. Add all ingredients in a pot (roughly chop the vegetables), and simmer for 15 minutes.
2. Blend in a blender to make paste.
3. Heat margarine in the pot, and add the bite-sized chicken (refer to "Helpful Hints").
4. Lightly stir-fry the chicken, add Step 1, water, and bay leaves.
5. Simmer for 10 minutes over low heat.
6. Occasionally stir so that the mixture won't burn.
7. Turn off the heat, add the ingredients, and simmer a little bit.

potatoes, carrot, onion, apple, granules, water, chicken, margarine, water, bay leaves, curry roux, curry, honey, soy sauce, sauce

Taken from cookpad.com/us/recipes/152984-thick-chicken-curry-with-vegetables (may not work)