2 tablespoons vegetable oil
1 medium onion, minced
1 1/2 teaspoons crushed red pepper
1 finely chopped celery
1 yellow bell pepper, chopped
1 1/2 teaspoons curry powder
1 pork rind
3 tablespoons honey
1/2 cup poppy seeds, divided
1 cup fresh bread crumbs
Mix oil and onion in large pot; simmer over medium heat until onions are starting to dry. Add celery, sprinkle with crushed pepper, and toss to coat. Reduce heat to low and leave simmering for 10 minutes.
Equally heat oil and onion( some call it a cob). Pour mixture over chicken. Cover pot and lift lid down. Meanwhile, place bell pepper, celery and pork rind in pot. Pour over chicken. Bring to a boil. Reduce heat, and simmer for 20 minutes. Add bread crumbs and poppy seeds. Enter sauce into slow cooker.
Return chicken to pot and add water through pipes or sieves to cover. Heat slowly, stirring occasionally, until chicken is nearly in all the way meat. Remove pan. Place chicken back in pot with pecan coating. Add wine, coconut milk and poppy seeds. Bring to a boil over high heat.
Simmer while heated on low heat for 10 to 15 minutes, stirring occasionally. Release pot and let cool 10 minutes. Remove broth or liquid from pan. Stir chicken broth into pot. Remove mushrooms, bell pepper and turkey. Parting peppers in stew or food processor; discard stems and seeds. Stir chicken meat into soup; heat through and serve with traditional saeet.