Cut the bamboo shoots in half lengthwise and rinse off the white residue. Slice the tips thinly and cut the base into 1cm cubes. Dice the onion into 1cm cubes.

Cut the chicken into small bite-sized pieces and season with salt and pepper.

Heat salad oil in a frying pan over medium heat. Add the bamboo shoot tips and cook until browned, then remove for topping. Add the chicken and cook until it turns white. Add the diced bamboo shoots and onions, and stir-fry for about 3 minutes until the onions soften.

Add water to the pan and bring to a boil. Skim off any scum, cover, and simmer for 10 minutes. Turn off the heat, add curry roux and ketchup, and heat on low. Stir and simmer for another 5 minutes.