Peel and chop the clove of garlic. Prepare the peppers, cut into larger cubes. Prepare spring onions, cut into rings. Wash the chicken, pat dry, cut into large cubes.
Heat the oil in a large saucepan or high pan, fry the meat briefly in portions over high heat. Take out and season with salt and pepper. Roast the curry in the frying fat over a mild heat for 1 minute, pour in the broth, add the diced paprika, bring everything to a boil and simmer for 3 minutes. In the meantime, peel and core the apples and cut them into cubes. Add the meat, spring onions and apples to the broth. Cover everything and let it steep for about 12 minutes on a low heat. Stir the cream yoghurt into the saucepan, let it get hot and season with salt and pepper.