Chicken Curry Fiji-style

Put the chicken, yogurt, salt, pepper and 2 tablespoons of curry powder in a thick bag and put inside the refrigerator for 30 minutes to 1 hour.

Put butter in preheated frying pan, saut? the onion, garlic, ginger and an apple.

Add the canned tomatoes, water and coconut milk and bring to a boil.

Add the mixture made in step 1 and boil on low heat for 15 to 30 minutes.

5. Pour onto the rice and serve.