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1
In a small bowl, dissolve the bouillon cubes in 3 tablespoons of the hot tap water. Set aside.
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2
Cut the chicken into chunks about one-inch in size. Wipe the pieces fairly dry with paper towels, roll them in the flour and set them aside on a plate. Allow them to sit for at least 10 minutes.
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3
Blend together the following seasonings in a small bowl: curry powder, mustard seed, cumin powder, white pepper, and seasoned salt. Set aside.
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4
Heat the oil and butter together in a large skillet over medium high heat. As soon as the oil is hot, drop in the jalapeno pepper and the chicken pieces. Then, sprinkle all the blended seasonings over the chicken. Fry the chicken pieces for a total of no more than 5 minutes, turning once, then remove the chicken (slightly browned) and the jalapeno pepper from the skillet and set aside on a plate.
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5
Whisk the tomato paste into the skillet drippings and then pour in the 3 tablespoons of water with the bouillon dissolved in it to deglaze a bit. Allow this to simmer over the medium-high heat for about 2 minutes and then pour in the tomatoes and onions. Allow the tomatoes and onions to cook down for about three minutes and then add the remaining 6 tablespoons of hot tap water and stir. The sauce will taste salty at this point but the end product will be fine.
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6
After the tomato-onion sauce has simmered for about 5 minutes, reduce the heat to low, dump in the chopped cabbage and gently stir, coating the cabbage with the red sauce. Then top with the semi-cooked chicken and the jalapeno pepper and gently stir again. Reduce heat to a simmer, cover and allow the cabbage to cook down for about 30 minutes, stirring once or twice, then remove from heat and allow the ingredients to sit covered for about 10 minutes.
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7
Serve.
