Chinese Chicken Curry

Step 1 · Make the Curry Sauce

First, make the curry sauce. Heat 1 tablespoon oil in a wok or non-stick saucepan. Add the sliced onions and garlic and cook until softened. Stir in the carrots and cook over low heat for 10 to 12 minutes.

• ×2Onions, sliced into strips
• ×1Onions, roughly chopped
• 5 clovesGarlic, crushed
• ×2Carrots, sliced into small discs

Step 2 · Add Flour and Curry Powder

Add the flour and curry powder and cook for 1 minute. Gradually stir in the stock until combined, then add the honey, soy sauce, and bay leaf. Slowly bring to the boil, reduce the heat, and simmer for 15 minutes, or until the sauce thickens but still has a pouring consistency. Stir in the garam masala, then strain the curry sauce through a sieve and set aside.

• 2 tbspAll-purpose Flour
• 4 tspCurry Powder, mild, medium, or hot
• 2 tspHoney
• ×1Bay Leaf
• 1 tspGaram Masala

Step 3 · Cook the Chicken

Heat 1 tablespoon oil in a wok over medium heat. When hot, add the chicken and stir-fry for 2 minutes. Add the roughly chopped onion and mushrooms and fry for a further 2 to 3 minutes, ensuring that the chicken is cooked thoroughly.

• ×4Mushrooms, sliced

Step 4 · Combine and Simmer

Add the salt and sugar and mix well. Pour in the strained curry sauce and add the peas. Bring to the boil, reduce the heat, and simmer for 3 minutes, allowing the curry sauce to thicken again. If the sauce is too thick, add a splash of water to loosen it. Serve with steamed rice.

• ¼ tspSalt
• ¼ tspSugar