Make a marinade from 2 tablespoons of peanut oil, pepper, curry powder and soy sauce. Cut the chicken into strips, add to the marinade and let it steep in the refrigerator for about 2 - 3 hours.
Peel and clean the onions and mushrooms. Cut the zucchino into half slices, the mushrooms and the onions into whole slices.
Heat the peanut oil in a pan and fry the curry powder in it until it is fragrant. Add the cut vegetables and stir-fry until the liquid has evaporated.
Make broth (from spice mixtures: meat broth concentrate) and pour on. Put the lid on the pan and let the whole thing simmer on a low flame for about 20 - 30 minutes.
Dust the flour, season with lemon juice, sugar, salt and pepper and bring to the boil.
Stir in the cream and serve on warmed plates.
Serve with rice or baguette.