Salt and pepper chicken generously on both sides.
In a large pan with a fitted lid, heat 1-2 tbsps of olive oil on high heat.
Add chicken, skin side down and cook until golden brown. About 5 minutes.
Flip chicken and cook the underside until browned, another 3-5 minutes.
Remove chicken from pan and set aside (I use a sheet pan covered in foil for this)
Add onions to the pan and cook until lightly browned and soft. About 5 minutes. Depending on your stove, you may want to reduce the heat to medium/high for this. You don't want them to burn.
If you haven't already, turn heat down to medium/high.
Add wine to pan and scrape up any browned bits from the sides. Cook for 2 minutes.
Add curry, cardamom, nutmeg, paprika and boullion and stir to mix.
Add tomatoes and stir. Cook for another minute or so.
Nestle chicken back into the pan, skin side up. Gently spooning a bit of sauce over each peice.
Reduce heat to low, cover and simmer for 1 hour, or until internal temp of chicken reaches 160°. Turn chicken halfway through and spoon more sauce over the top.
Serve on it's own, or over rice or orzo.
Enjoy!
