2 tablespoons vegetable oil
1 large onion, quartered
10 cups water
10 carrots, quartered
1 bunch celery, quartered
1 cup mushrooms, trimmed
3 cloves garlic, minced
1 tablespoon curry powder
1 red or green bell pepper, chopped
1 pound cubed cooked chicken parts
6 scallions, chopped
2 teaspoons curry powder
1 red bell pepper, chopped
1 teaspoon paprika
salt and pepper to taste
1/4 cup curry powder
In a large pot, heat 1/4 cup vegetable oil. Stir in onions, Bring to a boil, reduce heat to low, and simmer for 5 minutes. Stir in water, carrots, celery, mushrooms, garlic, curry powder, red pepper, chicken parts and 8 scallions.
Meanwhile, in a large skillet, heat 1/2 cup oil over medium heat. Stir in curry powder. Saute vegetables and mushrooms in warm oil until lightly browned, and stir in chicken parts. Gradually add chicken, mix, and heat through. Season with curry powder and salt and pepper to taste.