Heat a little garlic infused olive oil in a wok.
Add your carrots (chopped however you wish) and fry over a low to medium heat until slightly softened.
Add and stir in the gluten free plain flour, curry powder and cook for 1 minute.
Gradually stir in the chicken stock until combined.
Add the gluten free soy sauce and bay leaves. Slowly bring to the boil.
Turn down the heat and simmer for 20 minutes or until the sauce has thickened but is still of pouring consistency. (Basically, the consistency you want your sauce to be!)
Stir in the garam masala and add in your chopped chicken breasts.
Take off the heat and remove the bay leaves.
Allow to cool and place into lunch boxes to enjoy during the week. Simply microwave until piping hot and serve with rice. Enjoy!