Cut chicken breast into thin long strips. Wash and drain. Season with curry powder, chicken seasoning, salt and buillion cube.

Place a pan on burner. Add vegetable oil. Add sliced onion, crushed garlic and chopped ginger. Stir fry for about 3 minutes.

Add seasoned chicken breast to the pan. Keep stir frying. Allow to cook till chicken is well cooked. About 10 minutes, stirring at intervals so it doesn't stick to the pan.

Add soysauce, Worcestershire sauce and some chicken broth or water. Cover and allow to boil. Cook for about 5 minutes after boiling. Taste and correct your seasoning.

Cut carrots and sweet pepper into thin long strips. Add to the pan.

Make a paste of corn flour and water. Add as a thickener to your sauce. Add little by little stirring as you add till you achieve desired thickness.

Simmer for a few minutes. Serve with rice, pasta or roti.