Preparation
Clean, wash and let the chicken prey drain. Place on them salt and pepper and brown them in a non-stick pan without oil. Add the chopped garlic, bay leaf, salt, pepper, curry and stir to soak the dressings. Chop the onion into pieces, peel the apples and cut into thick slices. Add these ingredients to the saucepan and cook for 40 minutes over low heat. Add the yogurt and the parsley, mixed well cook a few more minutes and serve hot.
