Put 3 tablespoons of soy flour, pepper, and the chicken in a plastic resealable bag. Shake to coat.
Heat the oil in a non-stick skillet. Cook the hens for 10 minutes. Turning often. Decrease the heat, cover, and cook for an additional 20 to 25 minutes. Transfer to a plate.
Saute the onions and mushrooms and place on the chicken plate.
Decrease the heat. Cook the flour, curry powder, and cayenne for 1 minute. Mix in the broth and cook for 2 minutes. Decrease the heat even more and mix in the yogurt. Drizzle the mixture over the hens and serve.