Add cornflour to chicken and mix well ensuring fully coated. Heat oil in pan then quickly cook off mushrooms then set aside for later. Add garlic, sugar and all spices and cook for couple of minutes without burning spices.

Add half the onions and cook for 1-2 minutes then add chicken and seal on all sides with the spice mixture. After few minutes add chicken stock. Bring to boil then simmer for 15-20 minutes.

Add sesame oil to another pan and add egg. Allow it to almost form an omelette but push back from outsides. You can mix it in the pan or remove and cut into ribbons. Add a little more oil and add garlic and ginger then rice and soy sauce. Add egg back in and stir through for a minute or two then allow to simmer whilst you finish curry.

Adjust seasoning and add peas (defrosted in microwave), other half of onion and mushroom. Allow to simmer for few minutes then add splash of soy sauce before serving.