Gok Wan's Chinese Chicken Curry

itv.com

Kevin Dent

subheading: For the Curry Sauce:

Groundnut oil, for frying

2 onions, cut into strips

5 garlic cloves, crushed

2 carrots, peeled and sliced into thick discs

2 tbsp plain flour

4 tsp medium heat curry powder

600ml chicken stock

1 tbsp clear honey

4 tsp light soy sauce

1 bay leaf

1 tsp garam masala

subheading: For the chicken and vegetables:

Ground nut oil for frying

1 onion, cubed into 2cm pieces

8 button mushrooms, cut into thick-ish slices

75g frozen peas

2 large chicken breasts, cooked and cut into 2cm cubes

¼ tsp salt

¼ tsp sugar

Egg fried rice, to serve

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