Instructions: Marinate the chicken/meat in the sugar, light soy sauce, wine and cornflour for 25-30 minutes.

Heat the oil in a wok or pot, lightly brown the garlic and onion over a low heat, add the curry powder, mix and allow it to brown, then add a little stock or water to make a smooth paste by stirring constantly.

Now add the chicken/meat pieces and cook on a high heat for about 5 minutes, stirring constantly to prevent it from sticking to the bottom of the pan.

Add the salt, dark soy sauce and just enough stock or water to cover; reduce heat, cover and braise until chicken/meat is tender and cooked through. Chicken takes about 25-30 minutes; pork and lamb need 45-50 minutes whilst beef will take 60-65 minutes.

Finally add the chilli sauce and blend well before serving.

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