1. Mix together the flour, seasoning and curry powder - I find it is useful to do this in a small roasting tray. Remove all visible fat etc. from the chicken and toss in the seasoned flour.
2. Heat together the oil and butter in a thick based casserole dish. In batches, brown the chicken, making sure no dry flour remains. Reserve the chicken.
3. Add 1tsp curry powder to the remaining oil in the casserole and allow it to cook for a few seconds. Add mushrooms and gently stir. Pour in cider and return the chicken.
4. Bring to the boil, cover then turn the heat down slightly and simmer for 20 minutes. Check from time to time. Add the cream and bubble, uncovered for 10 minutes or until the chicken is cooked and the sauce has thickened slightly. Season to taste.
Hint: Reduce the cider to 250ml for a thicker sauce..