Clean the chicken and divide it into portions. Spice it with salt and black pepper and fry it until golden in preheated oil. Optionally, debone it and remove the skin. Add the white wine and when it evaporates, add the chopped onions, garlic, carrots, celery and mushrooms.
Stew until the vegetables soften. Add the curry powder, stir and add the chopped tomatoes. Add salt, pepper and oregano and let it simmer for about 20-30 minutes, until the liquid evaporates.