Sauté onion in a little bit of clarified butter until golden brown, add enough sweet paprika powder and stir quickly. Add chicken and season with pepper, stir well.
Add 125 ml water and 2 tomatoes.
Add paprika and salt.
Cover and steam until done (30-45 min).
Season to taste. Add 1-2 bouillon cubes if necessary.
In small baking bowl, stir together flour and 2dl sauce half cream.
Add to chicken and bring to boil quickly until sauce thickens. Serve.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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