Tomato Curry! Without Using Water

• 1 and 1/2 to 2 Chicken breast (or thigh meat)
• 4 tbsp Yogurt
• 1 Salt and pepper
• 1 tbsp Oil
• 1 to 2 teaspoons Ginger (grated)
• 1 to 2 teaspoons Garlic (grated)
• 1 Onion
• 1 Apple
• 1 can Tinned tomatoes
• 50 ml Wine
• 1 Soup stock cube
• 1 Bay leaf
• 1 tbsp Soy sauce
• 1/2 Japanese curry roux
• 1 tbsp or more Curry powder (add more for adults)

1. Cut the chicken into bite-sized pieces.
2. Rub with salt, pepper, and yoghurt.
3. Grate the apples.
4. Use a food processor if you have one.
5. Grate the onion.
6. Use a food processor if you have one.
7. Put the garlic, ginger, and oil in a sauce pan and start to cook on low heat to infuse the aroma into the oil.
8. (I used tubed garlic and ginger.)
9. Add chicken and brown over medium heat (don't worry if you can't brown nicely at this point).
10. Add the other ingredients.
11. Simmer for about 20 minutes, checking the bottom of the pan for burning.
12. Season with salt and pepper.
13. Turn off the heat and add the curry roux.
14. After the roux has melted, add soy sauce.
15. Use your favorite flavorings such as gram masala, coffee, or chocolate to enhance the taste.
16. Turn on the heat and add more curry powder if you like.
17. If the sauce is too thick, reduce the amount of the curry roux.

chicken, yogurt, salt, oil, ginger, garlic, onion, apple, tomatoes, wine, cube, bay leaf, soy sauce, curry roux, curry

Taken from cookpad.com/us/recipes/170518-tomato-curry-without-using-water (may not work)