Sprinkle 3 tablespoons of curry powder over chicken pieces (from a whole chicken) and marinate for 1 hour in several tablespoons of oil.
Heat four tablespoons of oil and brown the chicken gently on all sides.
Add a finely chopped onion and 4 pieces of sliced red and yellow bell peppers. Continue to sauté briefly.
Add 2 tablespoons of tomato puree and 3 deciliters of chicken stock and let simmer gently in the oven or pan until the chicken is tender.
Finish the dish with slivers of scallion and red onion. Add a few lettuce leaves and the cucumber for color. With the chicken serve fried or deep fried Hashbrowns Triangles and soft tortillas, if desired.