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