| P |
Cut the onion and bell pepper into bite-size pieces. Cut the carrot into several pieces. Remove stems from the mushrooms, and mince the garlic. |
| Q
|
Cut the chicken into somewhat large cubes. |
| R
|
Heat half the margarine in a thick pot and fry the garlic without browning. When you smell the aroma, add the chicken and brown the surface. Add the onion, carrot and mushrooms, fry and remove from the pot. |
| S |
Put the remaining margarine into the same pot. After it melts, turn the heat down and add the flour. Fry the flour while stirring constantly. Add the curry powder and continue frying. |
| T
|
Gradually add the water to the pot while dissolving the flour and curry powder. Turn the heat up and add the bouillon cube, the fried ingredients removed from the pot in 3, and the bay leaves. Bring to a boil and skim the scum and grease off the surface. Let it simmer until all the ingredients become tender. |
|
U |
Grate the apple with skin into the pot. Add the bell peppers and yogurt. Season with salt and pepper. |
|
V |
Serve in a dish. |
