Instructions: 1. Skin and bone chicken; then cut in thin slices. Slice onion.

2. Blend cornstarch, sugar, pepper and water to a paste.

3. Put curry powder and onion in a dry pan and stir over low heat until curry odor is pungent (about 2 minutes). Add chicken and stir-fry briefly to coat with curry.

4. Stir in stock and salt and heat quickly. Then cook, covered, over medium heat, stirring once or twice until done (2 to 3 minutes).

5. Stir in cornstarch paste to thicken sauce. Serve at once.

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