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1
Prepare aromatic oil by heating oil and adding carrots, celery, onions, garlic, star anise, cloves, and bay leaves. Cook over medium-high heat until all vegetables become crispy.
2
Drain the aromatic oil while still warm and reserve it. Pour the infused oil back into the wok.
3
Add plain flour, curry powder, unripened banana, turmeric, cumin, ground coriander, chili powder, salt, MSG, and coconut cream block to the oil.
4
Cook the curry paste mixture over medium-low heat, stirring every 1 to 2 minutes to prevent burning. Cook until fully combined.
5
In a separate wok, heat oil and cook onions until they begin to color. Add poached chicken.
6
Add a pinch of salt and MSG. Stir until the MSG is browned off and the mixture smells like a Chinese takeaway.
7
Add frozen peas and cook for about 20-30 seconds.
8
Add the prepared curry paste and mix everything together.
9
Slowly add water to reach your desired sauce consistency.
10
Taste the curry and adjust seasoning by adding a touch of sugar if needed.
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