Rinse chicken fillets cold and dab dry. Cut into cubes. Clean, wash and chop the pepper halves. Put one half of the chicken cubes with the pepper pieces alternately on 6-8 wooden skewers. Fry the skewers and the rest of the chicken meat in hot oil all around for about 8 minutes. Season with salt and pepper. Remove from the pan and keep the skewers warm.
Peel and finely chop the onion. Sauté in frying fat. Add curry sauce and 1/2 litre water and bring to the boil. Stir in cream cheese. Add chicken cubes to the soup and warm it up. Wash parsley, shake it to dry and pluck the leaves from the stalks. Sprinkle the soup over the soup and serve with the skewers
With 8 people: