Finely chop the onions and garlic. Mince the carrots in a food processor. Grate the apple and potato. Blend the canned tomatoes in the food processor.
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.
Pour the oil in a pot, sauté the garlic over low heat until fragrant. Add the onions from Step 2, and sauté until lightly browned. Add more oil, and fry the chicken and carrots.
Add the water, canned tomatoes, grated vegetables and soup stock granules, and simmer for a while, skimming any scum from the surface.
Lightly roast the curry powder in a frying pan over low heat. If you don't use any store-bought curry roux, add more curry powder.
After simmering for 30-40 minutes, add the curry powder, and simmer for 10 minutes over low heat. Finally, add the roux, yogurt, Worcestershire-style sauce, and honey to adjust.
You can fry the chicken before you sauté the onions (take the chicken out after frying, and set it aside). Yogurt is optional.
If sautéing the onions is too much trouble for you, you can just lightly sauté them after microwaving. (Microwave for a little longer in this case.)
You can grate the potato and apple directly into the pot as it simmers. You can slice the onions instead of finely chopping.
You can use 2 cans of tomatoes, if you like. You don't have to use potato if you use store-bought curry roux.
If you don't add the curry powder in Step 6, it will be a tomato soup. Recipe ID: 2149431. Add more water and tomatoes to taste.
This is delicious with chicken drumettes.
Turmeric Rice Recipe ID: 1739408.
Story Behind this Recipe
I like chicken curry and I've been making this for a long time. I think it's healthy as you don't use much store-bought curry roux. If you don't sauté the onions until lightly browned, you can use 1 large onion instead.
Adjust the amount of curry powder to taste. There are some curry powder blends that you don't have to roast. The curry powder turns bitter if you roast it too much, so be careful. Adding the potato makes curry to thicken, so you can make this curry without store-bought curry roux. But the store-bought curry roux adds richness to the curry and it tastes better.