Chop the carrot, onions, green pepper, pepper, garlic and set aside, spice and perboil the chicken with some knorr cubes, thyme, pepper, curry and salt till it cooked through and tender.

Heat up frying pan, add vegetable oil, once its hot, add Onions, ginger and garlic and stir; after 2 minutes add pepper, curry powder then the chicken stock

In a bowl, mix the cornstarch with little till it has a consistency Add the mixed cornstarch into the stock; This will allow the stock to thicken

Add the chicken and stir together; add green bell pepper, carrot, salt and taste to confirm that the sauce is taste ok and readjust.

Turn off heat almost immediately so the vegetable would be crunchy.

Serve with white rice