Directions:

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.