Cut the garlic in half and rub the cut end on the chicken thighs to season. Evenly rub in the salt, pepper, and curry powder.
Pour the yogurt on top, and leave overnight in the fridge.
Finely chop the garlic and onions. Heat oil in a frying pan and fry the garlic and onions over a low heat until light golden brown. Transfer to a plate and set aside.
Fry the yogurt-marinated chicken thighs in a different pan to brown both sides.
Add water, canned tomatoes, fried onions and the bay leaf to this pan and simmer over low heat for 30 minutes-1 hour. (Add water if needed.)
Add curry roux and grated apple and simmer further, stirring occasionally.
It's done. The onion should be completely cooked down. Arrange the chicken thigh in the center of the plate when serving.
Story Behind this Recipe
I made this full-flavored chicken curry using shop-bought curry roux. It's easy, yet authentic.
If you don't have any apples, add 1 tablespoon of honey to produce a mild flavor. Adjust the cooking time depending on your type of pan. Remove from heat before the chicken falls apart. It tastes even better if left in the pot overnight and served the following day.