Finely chop the onion, garlic, pepper and tomatoes.
Put one or two tablespoons of oil into a saucepan and add the onions. Gently fry the onions until slightly softened and translucent. Add a tablespoon of water to the onions whilst cooking to help prevent the onions burning. Add the chopped garlic part-way during the cooking of the onions.
Add the ground paprika to the onions. Mix into the onions thoroughly and continue frying for a couple of minutes. Keep to a low heat. Take care not to overheat the paprika, which will make it bitter.
Place the chicken pieces in the saucepan with the onion and paprika mixture. Mix the ingredients together so that the chicken pieces are evenly coated with the onion and paprika mixture.
Add the chopped pepper and tomatoes. Mix well.
Add the water. Heat the Paprika Chicken until it is gently simmering and cook for [ ].
While the Paprika Chicken is cooking, place the flour and sour cream in a mixing bowl.
Take a ladle of liquid from the Paprika Chicken and add to the flour and sour cream.
Mix the sour cream, double cream, flour and liquid until they are well combined.
Add the sour cream mixture to the rest of the ingredients.