How to cook
Clean the chicken and divide it into 4 portions. Pour the white wine over it, sprinkle it with salt, black pepper, paprika and curry and lemon juice. Leave it in the refrigerator for 1 hour to get seasoned, while occasionally turning it over.
Heat oil in a pan and fry the chicken evenly. In the same oil, first fry the chopped onion and carrots, then add the sliced mushrooms. Wait to soften and add the sliced peppers. Stir, add the finely chopped tomatoes and add peas. Let it stew for 10 minutes.
Add spices to taste and transfer the mixture into a greased tray. Distribute the chicken on top. Brush each chicken portion with a paste made from melted butter and curry.
Put it to bake for about 20 minutes in a moderate oven.