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1
Rinse the chicken, pat dry and season all over with the curry powder, salt and black pepper and set aside.
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2
Place the sugar in a large saucepan or Dutch oven over mediumhigh heat and cook, undisturbed, until the edges turn amber and start to bubble, about 3 minutes.
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3
Once the edges start to brown, stir the sugar until it dissolves and begins to caramelize.
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4
Carefully add 1 cup of water and stir until the caramel dissolves.
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5
Remove from the pan and set aside.
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6
Heat 1 tablespoon of the olive oil over medium heat in the same pan until sizzling hot.
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7
Add the onion and cook, stirring, until the onion is translucent, about 5 minutes.
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8
Add the chiles, red pepper flakes, coriander seeds, mustard seeds and ginger and cook, stirring constantly, until the seeds begin to pop and become aromatic, about 1 minute.
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9
Remove from the pan and set aside.
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10
Add the remaining olive oil to the pan and heat until sizzling hot.
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11
Add the chicken and cook until golden brown, about 4 minutes per side.
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12
Add the garlic and cook, stirring, about 1 minute more.
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13
Add the wine, scraping up any brown bits from the bottom of the pan, and reduce the heat to low.
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14
Add the onion, spices and caramel water back to the pan with the chicken.
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15
Add the broth, orange strips and juice, half the cilantro (including stems), vinegar and soy sauce.
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16
Season with salt and pepper to taste.
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17
Reduce heat to low, cover and simmer until the chicken is tender and cooked through, about 20 minutes.
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18
Remove the pot from the heat, chop the remaining cilantro leaves and garnish the stew just before serving.
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19
Serve warm with lime wedges to squeeze into the soup.
