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Use chicken stock.
Prepare oil.
Provide boneless chicken thighs (skin removed and cubed).
You need butter.
You need red onion (1/2 finely chopped; 1/2 cut into cubes).
You need fresh ginger (finely chopped).
Use garlic (finely chopped).
Provide S & B Curry Sauce Mix Hot flavour.
Provide tomatoes (cut into chunks).
Provide potatoes (peeled and cut into chunks).
Provide fuji apple (grated).
You need to prepare honey.
Prepare soy sauce.
Use cornstarch (dissolved in little water)*.
You need to prepare carrot (peeled and cut into rounds).
Use dried bayleaf.
Provide extra stock (water plus 2 chicken broth cube).

In large pot: Bring stock to simmer in pot over medium-high heat..
Reduce heat to keep simmer. In fry pan, heat oil; season chicken and cook in pan until evenly browned on all sides about 4 mins..
Set aside chicken on plate. Melt butter in large stock pot and saute ginger,chopped onions,garlic about 3 mins..
Stir in curry sauce mix and tomatoes.Remove from heat. Add 1/2 stock and mix until well-combined..
Pour in rest of stock and add chicken,onion cubes,bayleaf,carrot and potatoes..
Bring curry to boil, reduce heat and simmer. Stir occasionally untol thickened and veges are tender about 30mins..
Add apple,honey,soy sauce and seasoning to curry and stir well to combine..
Cook over low heat until flavours meld (5 mins more)..
Serve with steamed rice (or for variation with grilled naan bread as well).

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