Sauté onions, garlic and ginger.

Add curry (you can add turmeric too).

Cut the potato and carrots into medium sized and add to the sautéed curry so they can absorb the curry, and stir fry for a couple of minutes.

Add enough water to cover the vegetables.

Cover the pot and let the vegetable cook until 70% done.

Add cooked chicken and sprinkle dried parsley leaves.

Cover the pot for 5 minutes then add a mixture of a teaspoon of corn flour and little water.

Let it cook for 3 minutes.

Serve.