In a deep frying pan add a bit of vegetable oil and fry onion and mushrooms till onion is translucent and mushrooms are brownish.
Add the cubed chicken and garlic and stir well before reducing the heat. Let it simmer for about 5 minutes or until the juices are starting to be absorbed.
Season with salt, white pepper, curry powder and cayenne pepper. Add wine and let it mostly evaporate.
Add cream, soured cream and sun-dried tomatoes and let it simmer in the lowest heat of your stove for about 10 minutes. Towards the end add the thyme, stir well and serve on a bed of sticky basmati or jasmine rice.
If you're going to serve it with pasta make sure you add lots of grated Parmesan or grana padano cheese on top and I guarantee you it will be divine!
You can use a small can of ready cut mushrooms instead of fresh.