Chinese Chicken Curry

Ingredients

• Ground nut oil
• 2 onions, cut into strips
• 5 garlic cloves, crushed
• 2 carrots, sliced into thick discs
• 2 tbsp plain flour
• 4 tsp medium curry powder
• 600ml chicken stock
• 2 tsp clear honey
• 4 tsp soy sauce
• 1 bay leaf
• 1 tsp garam masala
• 1 tsp oil
• 1 carrot, sliced
• 1 small onion, chopped
• ½ cup frozen peas
• 2 chicken breasts, chopped
• ½ tsp salt, to taste
• 1 tsp pepper, to taste
• Cornflour, to thicken

Method

Fry the chicken and set aside
Heat a little oil in a wok or deep saucepan. Fry the onions and garlic for 2 minutes until soft, then add the carrots and cook on a low heat for 8 minutes
Stir the flour and curry powder into the onions, garlic and carrot and cook for 1 minute
Gradually stir in the stock, mixing well and beating out any lumps
Add the honey, soy and bay leaf to the saucepan and bring to the boil, then lower the heat and simmer for 15 minutes
Add the garam masala and allow it to cook for 1 minute and then strain the mixture through a sieve
In a separate pan, heat 1 tsp oil then add the carrot and chopped onion and cook for a few minutes to soften. Add the chicken and peas and heat through
Pour the strained curry sauce into the pan and bring to a simmer, thickening with cornflour if necessary. Season with salt and pepper and keep warm