Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper. And marinade when you prepare another ingredients.

Cut carrots and potatoes bit sizes pieces. Put potatoes at water when you still prepare another ingredients.

Cut onion in widges, not so thin no so thick

Grate the ginger and crush the garlic.

Heat 1 Tbsp vegetable oil in a large pot over medium heat and sauté the onions until they tender. Add the ginger and garlic.

Add the chicken and cook until the chicken changes color.

When water mix with chicken ingredients and water already hot turn off.

Boil water and put chicken stock, put a piece your chicken to make chicken stock.

Add vegetables and stir not a long time then pour chicken stock water until all vegetables deep.

Set timer 20 minutes with low to medium fire. Bring the stock to boil and skim the scrum and fat from the surface of the stock. You must be patient to skim the scrum from your curry every 5 minute.

Take out water a little bit if too much water.

After done, turn off the heat and putyour curry block roux. If you use apple grated and honey, put at this time. And mix well.

Make sure water, if need put a little bit from your side water before.

Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.