Beer Chicken with Curry and Peppers

Method

1. Clean and cut the chicken: remove legs, thighs, and breast. Cut into pieces, removing excess fat and the parson's nose.
2. In a bowl, season the chicken pieces with salt, curry, turmeric, and pepper. Add beer and mix well. Let marinate for at least 30 minutes.
3. Prepare the shallots: cut off the ends, peel, and finely chop them.
4. Prepare the bell peppers: remove the stem, seeds, and white pith. Dice one half of a pepper finely and cut the other half into strips (julienne).
5. Heat olive oil in a large pan. Add the shallots and sauté until translucent (about 2 minutes).
6. While the shallots cook, remove the chicken breasts from the marinade and add them to the pan, skin side down. Sear on both sides, then remove and set aside.
7. Add the remaining chicken pieces and all the bell peppers to the pan. Pour in the marinade beer. Cover and cook for about 30 minutes, adding more beer if the pan dries out.
8. After 30 minutes, return the seared chicken breasts to the pan. Continue cooking until all the chicken is cooked through and tender.
9. Optionally, add a pinch of chili pepper for heat. Serve hot with rice.