Chicken curry

This isn't a traditional Indian curry, but rather a westernized, roux-based curry. Very tasty, nonetheless! My mom used to make a big pan for my dad's work colleagues every once in a while, until one time, it tipped over in the car...
You might want to just enjoy this one at home :)

What you need (serves 6):
750g chicken breast
1kg onion, diced
500g button mushrooms, sliced
2 bell peppers, diced
2 cloves of garlic, pressed
4 chicken stock cubes
250g flour
250g butter
1 tsp sambal oelek (chili paste)
25g curry powder
ground paprika to taste
oil

Boil the chicken in 1,5l water with the stock cubes. Take the chicken out and let it cool. Pull apart the meat in small bits. Sauté the onion and garlic in some oil. Add the mushrooms, sambal oelek, ground paprika, curry powder and chicken and fry for a few mins.
Add some ground paprika to the stock and reheat. In a separate pan, melt the butter (do NOT let it brown). Stir in the flour until all of it is absorbed by the butter. Stir in the stock little bits at a time until the roux is the desired consistency. Fold in the chicken mixture and serve with rice and a boiled egg.

Leftovers? Try this:
Cut a small baguette of ciabatta roll in half, spread the curry on both halves, sprinkle with cheese and place under the grill for a few minutes for a tasty snack.