Step 1

Heat oil in a large deep frying pan over medium-high heat. Cook chicken for 5 minutes or until browned all over. Transfer to a plate.

Step 2

Melt butter in same pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until browned. Add ginger and garlic. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 4 minutes or until mixture is well browned.

Step 3

Add curry powder and tomato paste. Stir to combine. Add 3/4 cup of the stock. Stir until well combined. Add remaining stock and 1 1/4 cups water. Bring to a simmer. Add chicken and carrot. Reduce heat to medium-low. Simmer for 15 minutes or until chicken is cooked through. Add beans, sauces and honey. Cook for a further 5 minutes or until beans are tender.

Step 4

Sprinkle curry with spring onion and sesame seeds. Serve with pickled ginger and rice.