Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS - SAUCE 1 TSP hot Madras curry powder 1 TBSP Chinese five spice powder 1 TBSP ginger powder 1 TBSP garlic powder 3 TBSP plain flour 55g margarine / butter 250ml chicken stock INGREDIENTS - CURRY 2 large chicken breasts (sliced into strips) 4 spring onions (cut into 2cm pieces) 1 large green bell pepper sliced into large chunks 1 small tin of bamboo shoots 2 inch cube of fresh root ginger (minced) 4 cloves of garlic (crushed) 1 tbsp light soy sauce 2 tbsp sesame oil INSTRUCTIONS - SAUCE (Images below the instructions for guidance) In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side. Melt the butter/margarine in a pan then remove from the heat. Add the flour and mix until it forms a paste (roux). Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly. Add the sp...