2 chicken breast fillets, skin on, cut into 4cm pieces
½ onion, cut into 4 pieces
1½ large carrots, cut into 4cm pieces
20 gm butter
1½ tbsp plain flour
2 tbsp hot curry powder
500 ml (2 cups) chicken stock
1 sebago potato, cut into 4cm pieces
2 tbsp soy sauce
2 tbsp apple juice (or to taste)
1 tbsp honey (or to taste)

Thinly sliced raw white onion and chives, to serve
Steamed koshikari rice or other short-grain rice, to serve

Heat oil in a saucepan over medium-high heat.
Add chicken and sear until golden (2 3 minutes), then set aside.
Add onion and carrot and stir occasionally until starting to soften (5 minutes).
Set aside.

Add butter to pan and cook until foaming (2 minutes), then add flour and stir until sandy coloured (2-4 minutes).
Add curry powder and stir to combine, then gradually add stock, stirring, then add potato and cooked vegetables and bring to a simmer over medium heat.
Simmer until vegetables are par-cooked (5 minutes).

Season curry with salt, soy sauce, apple juice and honey to taste, return chicken and simmer until vegetables are tender and chicken is cooked (10 minutes).
To serve, top with onion and chives and serve with rice.