Dice your chicken, onions and mince your garlic. Finely chop your chilli and set aside
In a bowl, place your chicken in and season with salt, pepper, flour and curry powder. Mix well to ensure each piece of chicken is well covered. Batch up and get one batch ready for cooking.
Sear your chicken for a few minutes in a hot pan with a splash of oil. Once golden and crispy, remove
Fry off your onions with your garlic, chilli and ginger. Take care not to burn anything. If anything begins to burn, add a splash of water and reduce the heat immediately
Add your chicken back to the pan to finish off cooking, once combined well with the onions and spices, create 350ml of stock and pour over. Season with turmeric, curry powder and soy sauce. Stir well and leave to simmer for ten minutes before serving up with rice. Enjoy!