Chop the onion into 2 cm. Heat 1 tablespoon of oil (not listed) and slowly saute the onions. Sweat the onions on low heat.
When the onions start to brown, add 50 ml of water, garlic, ginger, salt and curry powder and saute, evaporating the water.
Add chicken and when it's is no longer pink, add 800 ml of water and bring to a boil over high heat. Simmer for about 10 minutes skimming off the scum if necessary. Turn off the heat and add the curry roux.
Add green peppers and simmer for a few minutes. It's delicious.
Story Behind this Recipe
Curry powder contains many spices, so you don't need special spices like turmeric or cayenne pepper.