In a bowl place the thighs cut into cubes, pour in the cornstarch and mix well.
In a pan put the olive oil and add the chicken covered with corn starch to sauté, add the garlic, pepper, turmeric and the curry powder.
Add 200 ml of water and salt to taste, stir well.
Cover with a pan lid and cook in a low heat for 20 minutes.
Keep an eye until sauce thickens, than add the yogurt and turn off the heat.
Stir well and it is ready to serve.