​Instructions

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1. Cut the chicken into small, bite size pieces and season it with a little bit of salt and pepper
    

2. Cut the carrot and onion into small wedges
    

3. Peel and cut the potato into small pieces (circa 3 cm diameter)
    

4. Grate the ginger and cut the garlic
    

5. Heat the oil in a large pot over medium heat, then add and sauté the onions until they become slightly bronzed
    

6. Add the ginger, garlic and chicken and cook until the chicken changes color
    

7. Add the carrots into the mix and add the chicken broth
    

8. Bring the stock to a boil, then add the teaspoon of salt and half a tablespoon of honey
    

9. Let the mixture simmer for 20 minutes, stirring occasionally
    

10. Add the potatoes and cook for 15 minutes, or until the potatoes are tender, then turn off the heat
     

11. Once the potatoes are ready, place the curry roux onto a ladle or large spoon and let it dissolve over the heat of the dish, then add the paste and stir well
     

12. On low heat, keep stirring and add the tablespoon of soy sauce. Let the mixture simmer on low heat and keep stirring until the curry becomes thick
     

13. Serve the dish with white rice or a salad of your choice. The curry can be kept in the fridge for up to 2-3 days, if you don't manage to finish it all at once!