For the curry chicken, heat the oil and briefly sauté the garlic and onion in it. Then fry the chicken pieces well on both sides and add salt while stirring constantly. Heat the chicken soup.
In a small pan, heat the curry powder over medium heat until it is intensely fragrant. Then add oil and stir well. Add the curry-oil mixture to the sautéed chicken, mix well and pour in the hot soup.
Stir well again and simmer for 1/2 hour. Mix a paste of cornstarch and water, stir well into the soup until it thickens.
Preparation Tip:
Served with rice, this curry chicken is a delicious Far Eastern dish.
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