Allergy free Malaysian spicy honey chicken recipe

Ingredients

• 2-3 potatoes, peeled and diced
• 1 double chicken breast, cut into large chunks

• 1 tsp turmeric
• 1-2 tsps curry powder 
• ¾ tsp salt

• 5 tsps water

• Up to 1 cup live oil for frying
• 3 cloves garlic, minced
• 
2½ cms fresh ginger, finely grated

• ½ tsp curry powder

• 1 tsp chilli paste
• 
3 tbsps tomato sauce or paste

• 1¼ tbsps honey
• 
4-5 tbsps water

• 3 tbsps lime juice (optional)

• 1 large onion, sliced into rings

Method

• Pre-cook the potatoes until almost tender then drain and reserve them, keeping them hot.
• Combine the turmeric, curry powder and salt with the water to mix into thick slurry.
• Evenly coat the chicken pieces with the spice. 
• Over a medium to high heat, fry the chicken pieces in a wok until cooked through and golden brown.
• Remove the chicken and allow it to rest on a plate.
• Discard all but 2-3 tablespoons of oil from the wok or pan.
• Sauté the garlic and ginger in the remaining oil until fragrant.
• Stir through the tomato sauce, chilli paste, curry powder and honey.
• Add the water to loosen up the mixture.
• Season to taste with salt.
• Return the chicken and stir so that the chicken is well coated with the sauce.
• Add the onion rings and reserved potatoes.
• Let the sauce simmer for about 5-10 minutes or until the onion rings soften and the chicken pieces have absorbed some of the sauce.
• Stir through the lime juice.