Peel the pepper and cut into cubes of the same size.
Cut the cabbage into small cubes.
Heat the vegetable oil in a frying pan and fry the chicken pieces over high heat for a few minutes.
When the chicken pieces begin to bloom, add salt, pepper, curry and mix well. When the chicken is ready, add the wine vinegar and stir. Then remove from heat and cool.
Stir the cabbage and pepper, add the chopped parsley and chicken pieces together with the liquid formed during the frying process. Mix well. It is advisable to let the salad brew for at least 20 minutes.