Remove stem and seeds of roasted red pepper and roughly chop. Heat butter and 2 tbsps oil in a non stick pan and let the butter melt. Add onion, mushrooms and saute for a while.
Put red pepper in a mixer jar, add garlic cloves and grind finely. Add 1 tbsp refined flour to the pan and saute till the raw smell of the flour disappears. Add ½ cup chicken stock and mix well and let it cook till slightly thick.
Add pepper puree. Rinse the mixer jar with ½ cup water and add to the pan. Mix well and let the sauce simmer for 3-4 minutes or till slightly thick.Heat the remaining oil in another non stick pan.
Place the chicken pieces in a bowl, add salt, ½ tsp paprika powder, remaining refined flour and mix till all the chicken pieces are well coated.
Put them in hot oil in the second pan and cook, turning them from time to time, till cooked and equally golden all around. Add chicken and fresh cream to the sauce and mix. Add remaining paprika powder and mix.
Transfer into serving dish, garnish with parsley and a few thin strips of red, yellow and green capsicums and serve hot with hot steamed rice or bread.