Chicken Curry Stew

Ingredients

• 1 dry onion
• 2 tablespoons all‑purpose flour
• About 1 liter water (≈ 4 cups)
• 1 tablespoon vegetable oil
• 2 tablespoons curry powder
• 1 tomato
• Salt, to taste
• 1 cup fresh or canned mushrooms
• Cooked chicken pieces

Method

1. Boil the chicken and set it aside; you may also fry the chicken pieces after boiling them or just boil the chicken depending on preference. But it is important to remove the bones from the chicken if present
2. Put the oil in a pot over the heat and fry the chopped onion until the onion softens and turns yellow
3. Add the flour and mix it well with the onion, continuing to stir so the flour does not clump
4. Add the curry spice and optionally increase or adjust the amount of spice to taste
5. Also add the water and the tomato (after removing its skin) finely chopped
6. Add fresh or canned mushrooms, chopped to the desired size
7. Let the mixture simmer on low heat for about 15 minutes
   Timers: 15 min
8. After the required time, when the cooking liquid has thickened somewhat, add salt and the boiled (and fried) chicken pieces or just the boiled chicken
9. Let the mixture simmer for about half an hour
10. Serve the chicken curry stew with yellow rice
11. To prepare the rice, cook it in the traditional way but add one tablespoon of curry spice during cooking to get the distinct flavor and color