Finely chop chicken. For sauce, combine cornstarch, bouillon granules, and 1/4 cup water. Set aside. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onions and carrot 1 to 2 minutes or until tender. Remove. Add chicken to wok. Stir-fry for 2 to 3 minutes or until no pink remains. Add curry powder; stir-fry 1 minute. Push from the center. Stir sauce. Add to center of wok. Cook and stir until bubbly. Add vegetables and raisins. Stir all ingredients together. Cook and stir 1 minute more. Makes 1-1/2 cups filling.