First of all, cut your chicken into julienne strips, mix all the ingredients of the marinade that I wrote in a bowl. Mix the chicken in this sauce. Since the sauce is a watery sauce, the chickens will swim in it. Cover with film and put in the fridge. Let it rest for at least 2-3 hours, better if you do it 1 night before and wait for it. After the waiting time has elapsed, place the chickens in the colander and let them drain. But don’t wash. Put a little oil in the pan and add the chopped chickens and fry them over medium heat. While it is cooking, add the chopped mushrooms (if any), they will release their water, wait for it to absorb the water. While the chicken has 10-15 minutes to cook, add the julienned peppers. We put the peppers last so that the skin does not come off and they do not lose their vitality. When everything is cooked in the pot, discard the curry, cream and salt. Turn it off after a few minutes.

I had the Kühne brand curry sauce ready, I used it, if you have curry powder you can use it too.