3 tbsp. vegetable oil
1/2 tsp. salt
3 lb. or 4 lb. fryer deboned
1/2 sliced onion
1 clove of garlic, crushed
2 stalks of celery
1 tsp. M.S.G.
1/2 bell pepper, sliced
3 tsp. curry powder
2 tsp. soy sauce
2 c. chicken broth or more

Add oil and salt in a wok at 375 degrees. Add 1/2 of chicken or less at a time and fry, push to sides of pan and add rest of chicken. Add onions, garlic, celery, M.S.G., bell peppers, curried powder, soy sauce and chicken broth. Bring to a boil then reduce to simmer. Cover for 30 minutes, thicken with cornstarch and water mixture. Serve over rice. I add water chestnut to my curried chicken.