Heat oil in a non-stick pan.
Put refined flour, salt and crushed peppercorns in a bowl and mix. Coat the chicken pieces with this mixture. Add to the pan and shallow fry on high heat, turning sides, till lightly browned on both sides.
Quarter onions and potatoes. Roughly chop carrots.
Quarter tomatoes and place them in a mixer jar and grind with garlic to a smooth paste.
Drain and put the chicken pieces into a bowl.
Add onions to the oil remaining in the pan and sauté till soft. Add carrots, quartered potatoes, drained red kidney beans and 2-2½ cups water. Cover and cook on high heat for 15-20 minutes.
Add fried chicken pieces and mix well. Add red wine and mix well. Add ground paste and mix well. Adjust salt and crushed peppercorns and mix well. Cover and cook on low heat for 2½ -3 hours.
Transfer the chicken into a serving bowl, garnish with coriander sprigs and capsicum curls and serve immediately.