2 T. Olive oil
¼ c. chopped onions
½ c. chopped celery
¾ lb. boneless, skinless chicken breast
½ c. flour
2 T. curry powder
salt
pepper
1 peeled, chopped tomato
¼ c. water
1 beef bouillon cube

Saute onions and celery in olive oil. Mix flour, curry powder, salt and pepper. Cut chicken into 1 x 2 inch chunks. Dredge chicken in flour mixture and add pieces to frying pan. Add olive oil if necessary. Brown chicken on both sides, stirring frequently to prevent onions and celery from burning.  Add chopped tomato, water and bouillon cube. Cover and continue cooking at low heat for 45 minutes. Check occasionally and stir to prevent sticking. If needed, add a little water. Serve with rice and condiments: sliced, boiled egg, crisp bacon slices, raisin, flake coconut, cashews or peanuts, sliced tomatoes.
Source: Karin Guzy