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Marinate the chicken according to our velvet chicken recipe. Set this aside while you prepare the other ingredients.
Mix together the ingredients for the curry sauce: soy sauce, curry powder, cornstarch, sugar, cayenne, salt, and chicken stock. Set aside.
Heat oil in a wok or sauté pan on medium-high heat. Spread the chicken over the wok in a single layer. Sear both sides until lightly golden.
Transfer the chicken to a plate. Don’t worry about the centre being undercooked, we’ll be heating it through later.
Return the wok to the heat and add the sliced onions. Cook for another minute or so until the edges start to look seared.
Stir in the garlic, ginger, potatoes, and carrots. Pour over the curry sauce mixture. Cover and bring to a boil.
Turn down the heat and simmer until the potatoes and carrots are softened to your liking.
Return chicken to the wok in the last minute of cooking. Sprinkle with scallions and serve.