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Chicken curry and coconut soup. Gradually stir in the stock then add the soy sauce and honey stirring to combine. Cook for a few secs more stirring. Add the garlic and ginger during the last minute.
2 flatten the chicken breasts to about 1cm thick with a rolling pin. Step 2 add the grated vegetables and apple along with the curry powder and fry for 2 minutes while stirring constantlypour in the stock and soy sauce then leave to. Bring to a simmer and cook for a few minutes.
Sprinkle over the flour and stir well. Make the curry sauce. Bring to a boil then reduce the heat and simmer for 10 minutes until thickened.
Add 12 ladlefuls of the onion stock to the roux and whisk together to make a thick smooth paste. Add the stock banana salt and curry powder and mix.
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