Just a hint of curry doesn't overpower the dish.
In a large frying pan, heat olive oil on medium high and sauté onion for several minutes.
Add chicken and continue to stir and sauté on medium heat until chicken is lightly coloured and onions are translucent.
Add grated carrot and garlic and stir.
Add curry powder, salt and pepper and stir well.
Add the bay leaf, chicken stock or water and apricots. Stir well together, bring to a boil and reduce heat to a simmer.
Simmer covered for 45 minutes.
Serve with rice pilaf tossed with raisins and slivered almonds.