Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.