CURRY CHICKEN

4 chicken breasts, diced and seasoned with salt and pepper and curry powder
1 teaspoon olive oil
1 cup celery, chopped
1 cup carrots, chopped
1 cup onion, chopped
3 tablespoons curry powder, or to taste
2 chicken bouillon cubes
1 clove garlic, minced
1 cup sour cream or ¾ cup coconut milk [optional]

Combine first 8 ingredients in a deep wok until cooked. Add sour cream [and coconut milk if desired] and simmer for 10 minutes. Serve over steamed white rice. The coconut milk makes more of a traditional Thai curry and the sour cream makes a creamier Indian style curry.