Yield: 4 portions
Combine flour, curry powder, onion powder, turmenic, ginger, mustard and red pepper. Coat chicken well with seasoned flour. Shake off excess; reserve remaining flour mixture. In a large skillet heat oil. Add chicken; brown well on all sides. Remove from heat; push chicken to one side of skillet. Gradually stir in reserved flour; blend well. Stir in water and wine. Return skillet to heat; bring to the boiling point. Reduce heat and simmer, covered, until chicken is tender, about 35 minutes.
Please note that some ingredients and brands may not be available in every store.