1 tablespoon vegetable oil
1 (1 pound) whole chicken
1 green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
1 head corn
2 cubes chicken bouillon
1 cup water
Heat oil in a large skillet over medium heat. Add chicken pieces, green pepper, onion, and garlic. Saute over medium heat for about 10 minutes, until chicken is cooked through and juices run clear.
Remove chicken pieces from skillet, and brown in oil. Heat paprika, curry powder, salt, oil, and water in microwave to boiling. Stir in chicken pieces. Pour chicken mixture into a casserole dish.
Place corn cubes in a large bowl. Pour chicken mixture over the corn cubes. Cover dish with aluminum foil, and refrigerate overnight.
Lightly oil a large pot over medium heat. Add chicken mixture, and cook until browned. Drain excess fat. Stir in chicken chunks.
Cover dish with aluminum foil, and remove from oven. Place chicken in a large pot of water, and add water to cover. Cook over medium heat for 30 minutes, or until cooked through and juices run clear.