Lower Fat Katsu Chicken Curry - cooking recipe

Ingredients

1 tablespoon garam masala powder
2 tablespoons red curry paste
2 teaspoons ginger paste (2.5cm of fresh ginger grated)
2 garlic cloves, finely chopped
2 medium onions
1 chopped red chilies or 1 teaspoon chili paste
1/2 granny smith apple, cored peeled, chopped
1 tablespoon oil
2 tablespoons plain flour
2 cups chicken stock
1 tablespoon oyster sauce
1 teaspoon salt
2 tablespoons brown sugar
600 g skinless chicken breasts, cut into chunks
2 tablespoons cornstarch or 2 tablespoons cornflour
2 tablespoons cold water

Preparation

mix curry powder, red curry paste, ginger paste, garlic, and the 1/2 apple, oil,and onions in food processor until smooth.
cook mixture in large skillet/sauce pan for 5 minutes on medium heat.
add 2 tablespoons of plain flour and cook for a further 3-5 minutes.
slowly pour in chicken stock and keep stirring.
add oyster sauce, salt, brown sugar.
bring to low boil, add chicken stir occasionally until chicken is cooked through.
in a separate bowl mix 2 tbs of corn starch with 2 tablespoons water, stir til smooth.
add to sauce and stir while it thickens up.
Notes:.
to make it spicier, add chili paste, or a chopped red chili.
serve over white rice (jasmine, or a sticky white rice), shredded cabbage, japanese pickles.