Ingredients
The following ingredients have 6 Servings
- 6 boneless skinless chicken thighs (with the fat trimmed and cubed)
- 2 tablespoons vegetable oil
- 2 onions (sliced)
- 4 large garlic cloves (chopped)
- 2 tablespoons flour
- 2 tablespoon mild curry powder (I used McCormick - UK Schwartz)
- 2 cups chicken stock
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoons garam masala
- 2 medium carrots (sliced)
- 2 large potatoes (peeled and cubed)
Instruction
- Heat oil in a medium saucepan, start by browning the chicken on all sides. Remove from the pan and set aside.
- In the same pan, add more oil if needed. Add the onion and garlic and cook until softened.
- Add the flour, curry powder, and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.
- Add the browned chicken, carrots, and potatoes.
- Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat.
- Serve over rice.
