Summary

Ingredients

• 1 chicken breast, skinless, cut into 2 cm cubes
• 2 cloves garlic
• 1 piece (s) ginger, cm, peeled
• 1 ½ tablespoon curry
• 2 tablespoon honey, more liquid
• 1 teaspoon soy sauce
• 250 ml cream

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Instructions

1. Mash the ginger and garlic in a mortar. Combine with chicken cubes, honey, curry, and soy sauce. Refrigerate for 30 minutes.
2. Heat a pan over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until browned and the honey begins to caramelize and darken. Stir in the cream and simmer for 3-4 minutes until the chicken reaches an internal temperature of 74°C (165°F). Season to taste with salt.
3. Serve the curry over white rice.