salt and black pepper
4 chicken fillets, chopped into bite-sized pieces
2 tbsp vegetable oil
1 garlic clove, crushed
2 cm-piece of root ginger, peeled and grated
1 green chilli, deseeded and finely chopped
2 onions, chopped into chunks
3 carrots, peeled and chopped
500 ml chicken stock
1 tsp tumeric
2 tsp hot curry powder
2 star anise
1 tbsp honey
a large handful of frozen peas
4 spring onions, chopped
1 In a medium bowl, season half of the cornflour with salt and pepper. Add the chicken pieces and toss to coat.
2 Heat half of the oil in a large pan or wok over a medium-high heat. Cook the chicken in batches until golden, then transfer to a plate lined with kitchen paper.
3 Wipe the pan clean with kitchen paper, then add the remaining oil and place over a medium heat. Add the garlic, ginger, chilli, onions and carrots and cook for 4-5 minutes, stirring frequently.
4 Add the chicken stock, turmeric, curry powder, star anise and honey. Bring to the boil, then simmer for 10 minutes.
5 In a cup, whisk the remaining cornflour with three tablespoons of water. Add to the sauce along with the chicken and simmer for 25-30 minutes. Stir in the peas during the last five minutes.
6 Sprinkle the curry with chopped spring onions and serve with chips and prawn crackers.