Curry is not a single spice, nor is it related to the namesake curry tree (though the leaves are used in many dishes in India).
The catch-all umbrella term refers to a “spiced meat, fish or vegetable stew,” either freshly prepared as a powder or spice paste or purchased as a ready-made mixture.
The word curry most likely comes from a misunderstanding of the southern Indian word “kari,” which “denoted a spiced dish of sautéed vegetables and meat.”
Curry, which is thought to have originated as early as 2500 BCE in what is modern-day Pakistan, has since evolved into a truly global food, having traveled the world through colonization and immigration, indentured labor, trade and entrepreneurship.
Today, curry is everywhere, from chicken tikka masala in the UK to fiery green curry in Thailand, kare raisu in Japan and curry goat in Jamaica.
“I don’t think there’s a place in the world that doesn’t have some kind of curry,” Info from CNN Travel

Ingredients for the Curry Sauce:

2 tbsp Olive oil
6 cloves of garlic
2 – 3 tsp Sambal Oelek depends on how hot you like it
1 carton of chicken broth (32 oz)
5 tsp curry powder
1 tbsp chicken bouillon
2 tbsp brown sugar
1 tbsp Corn starch
Salt and pepper to taste

Ingredients for the chicken:

1 lb chicken thigh or fillet
1 Red onion Spring onions
1 tray mushrooms
1 cup of carrots
1 red bell pepper
½ green bell pepper
2 green onions
1 can of bamboo shoots (optional)
Pepper and salt
1 tablespoon cornstarch

Instructions

Preparation of the curry sauce
Mince the garlic. Heat the wok and add olive oil. Add the chopped garlic and the Sambal. Fry the garlic till fragrant, then add the box of chicken broth, curry, chicken bouillon and brown sugar. Stir well. Season to taste with salt and pepper. Dilute 1 tbsp of cornstarch with 1 tbsp water, bring the sauce to the correct thickness. Set aside.
Preparation of the Chicken Curry :
Clean and cut the vegetables. Cut the bell peppers into strips. Cut the red onion into slices. Cut the mushrooms into quarters.Cut the spring onions into 3 pieces Set aside.
Clean and cut the fillet or thighs in small chunks. Add salt, pepper, and 1 tbsp of cornstarch, mix well. Add olive oil to the wok over high heat. When the oil is hot add the chicken and fry till done. Then add the red onion and the green onion. Add the rest of the vegetables. Stir fry till nearly done. I don’t know about you, but I like a little crunch to the vegetables. Pour the curry sauce into the pan according to your own taste.
Finish the dish with a little sesame oil. You can add some heavy cream if you like, it will give it a milder curry taste if that is what you like. Serve with rice.