In a pot over heat, add the oil and 1 tablespoon butter. Sauté the chicken pieces for a short time, then add the spices (paprika, oregano, mixed spices, black pepper, curry powder, salt) and stir well until the chicken is fully cooked. Remove the chicken from the broth, and in the broth, melt 1 tablespoon butter and sauté the onion slices slightly.

Add the bell peppers and garlic, and stir a little, then add the mushrooms and stir well. Cover and cook on low heat for 5 minutes until fully cooked.

Add the soy sauce and chicken pieces, and stir well to distribute the sauce. Finally, add the heavy cream, stir, and cover on low heat for 10 minutes until the sauce thickens slightly, stirring occasionally.

Serve hot with cooked white rice.