Place the sliced chicken breasts between greaseproof paper and hit them with a rolling pin to thin them out.
2 large chicken breasts
Over a gentle heat, pur the oil into a saucepan and fry the onion for about 10 minutes until soft and translucent.
200 ml oil, 1 large onion
Add the garlic and fry for about 3 minutes and then stir in the carrot. Add the curry powder and the flour and stir well to mix. Once mixed, add the chicken stock slowly to the pan.
4 cloves garlic, 2 medium carrots, 1 1/2 tbsp curry powder, 600 ml chicken stock, 1 tbsp flour
Peel and core the 2 apples and add them into the saucpepan and then the soy sauce and sugar.