1. 1

   Step 1: Heat the oil in a heavy casserole over medium heat and cook the onion with a pinch of salt for 10 minutes until soft and pale gold.

   Soften onion: 10:00

   This slow step is where most of the flavour is built.

2. 2

   Step 2: Add the garlic and ginger and cook for 1 minute, then stir in the curry powder and flour. Cook for 1 minute more until the spices smell toasted.

   Toast spices: 02:00

3. 3

   Step 3: Add the chicken and stir to coat it in the spiced paste. Cook for 3 minutes to seal the outside.

   Seal chicken: 03:00

4. 4

   Step 4: Pour in the stock a little at a time, stirring so no lumps form, then add the tomatoes, grated apple, soy sauce and honey.

5. 5

   Step 5: Bring to a gentle simmer, then add the carrot and potatoes. Simmer uncovered for 25 minutes until the potatoes yield to a knife.

   Simmer curry: 25:00

6. 6

   Step 6: Taste and adjust with salt and a little more honey if it needs rounding out. If it is thinner than you would like, simmer for 5 more minutes.

   Reduce if needed: 05:00

7. 7

   Step 7: Rest off the heat for 5 minutes, then spoon over rice and serve.

   Rest: 05:00

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.