Here's my variant of the recipe:
2 trays of skinless, boneless chicken thighs (about 2.5 kg) or equivalent cut up chicken pieces.
1 C flour
Salt & pepper to taste
3 Tbsp oil, Extra Virgin Olive Oil preferred
2 Med green peppers cut into 1 cm pieces
1 med onion, chopped (or 2 Tbsp onion powder)
1 Tbsp garlic powder or 2 cloves, chopped
2 Tbsp curry powder or curry paste
2 cans tomates. Can be chopped or crushed as you wish
Handful raisins or currants
1 can sliced black olives (optional)
Pinch of slivered almonds for garnish

Cut chicken into bite-sized pieces and dredge in flour, salt & pepper;
Heat oil in frying pan, brown chicken pieces, drain and reserve;
Saute green pepper and onion in drippings (add oil if necessary to prevent sticking);
Add garlic and curry, stir until mixed (a little water can help to deglaze the pan);
Transfer to pot, add tomatoes, reserved chicken, raisins and olives (if desired);
Simmer for at least one hour. Add water if necessary (It's better the longer it simmers)

Serve over freshly cooked rice; Basmati is best. Garnish with slivered almonds if desired.
As with any stewed dish, this is best the next day.