Heat oil in a deep pan then add onions and fry
till soft. Add garlic, curry powder and curry paste, stir till
fragrant. Add the chicken pieces and fry for 5 minutes, then add
the diced apple, tomato puree, spices, coconut milk, chicken stock,
salt and pepper, stir well, bring to the boil, then lower the
heat, cover and simmer for 45 minutes. Mix the corn flour with
water and add to the curry sauce and keep cooking for 5 more minutes.
If the sauce is still too runny, uncover the pan and simmer a
little more. Peel the cooked potatoes and cut each into 4 pieces,
peel the eggs and then add all to the curry. Serve with rice accompanied
with peanuts, chopped onions, chopped tomatoes, chopped cucumber,
and chopped bananas.