Add 200 gm sliced onion, 250 gm apple and 100 gm chopped ginger and cook for a few minutes.
Cook for 3-4 minutes and add 25 gm curry leaves.
Add 75 gm Madras curry powder and cook for a few minutes, then add 3 liters of chicken stock.
Simmer for 90 minutes on slow heat.
Bring it to boil and add 150 ml of coconut cream and 20 ml lemon juice.