Into the pot:
Rapeseed oil, chopped yellow and red onions, garlic cloves, add the spices, black pepper, chili, salt, sauté for a moment.
Add the curry-seasoned and lightly browned chicken pieces.
Add green bell pepper and a splash of rum.
If you have the bottom of a wine bottle in the cabinet, pour it in as well and let it simmer for a while.
Set aside cold, clean water from the fridge as a drink with the meal.
