• 2 tablespoons grape seed oil – plus extra if required

• 1kg (2.2lb.) lean chicken thigh fillets – medium diced

• 1 medium-large brown onion – finely diced

• 2-3 medium-large cloves garlic – finely crushed

• 1 large thumb-sized piece of young ginger – peeled and grated

• 2 tablespoons plain flour – plus extra if required

• 2 tablespoons mild curry powder

• 1½ - 2 teaspoons Garam Masala

• 3 large potatoes – peeled boiled and medium diced

• 2 large carrots – trimmed, halved lengthways, and medium sliced

• 1-2 cups chicken stock liquid

• 1-2 tablespoons light soy sauce

• 1-2 tablespoons pure plain honey

• Fine white pepper – to season

• ¾ teaspoon cayenne pepper – to taste (optional)

• 2 cups medium grain rice – cooked according to the instructions

• 2 spring onions

Method

Preheat 1 tablespoon grape seed oil in a large, deep, non-stick, saucepan over medium-high heat.

Lightly brown the chicken in batches.

Transfer the chicken to a bowl and set aside.

Add the remaining 1 tablespoon grape seed oil to the saucepan and reduce heat to medium.

Stir-fry the onion, garlic, and ginger for 3 minutes, or until the onions turn translucent and the garlic and ginger become fragrant.

Fold in the flour, curry powder, Garam Masala, potato, carrot.

Add white pepper to taste.

Stir-fry for 1-2 minutes, or until the spices start to toast off and become fragrant.

Slowly pour in the stock liquid.

Add the browned chicken.

Slowly bring to a low simmer.

Cover with a lid and reduce the heat to medium-low.

Allow to simmer for 10-15 minutes.

Stir occasionally until the potatoes have softened.

Remove the lid and fold in the soy sauce and honey.

Allow to simmer for a further 8-12 minutes, or until the sauce has reduced and thickened up.

Serve hot over white rice with a sprinkle of cayenne pepper - for extra heat!

Garnish with spring onions.

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