Prep 15 mins
Cook 20 mins
This is just something I threw together. My daughter wasn't too fond of it but I liked it enough to write it down, which don't happen too often, folks.
- 1 tablespoon butter
- 1 large white onion, finely chopped
- 2 (4 ounce) cans sliced mushrooms, reserve liquid
- salt and pepper
- 1 cup water
- 6 boneless skinless chicken thighs
- 2 fresh garlic cloves, minced
- 1 tablespoon curry (or curry-like thing I prefer either Rogan Josh or Tinidad seasoning from Penzey's)
- 1 teaspoon paprika
- 2 tablespoons flour
- 1 cup coconut milk
- 2 cups basmati rice
- 4 cups water
- On medium heat, begin warming skillet with butter.
- Chop onions, drain mushrooms (reserve liquid), and crush garlic. Add onions and mushrooms to skillet, lightly salt and generously pepper them and sautee until they all start to brown.
- Add the reserved mushroom liquid and 1 cup of water. Stir about to deglaze the pan. Add the chicken, cover with the veggies and some juices, and cover your skillet. Turn heat to low and walk away for 20 minutes or until chicken is cooked through, flipping once during the cooking time.
- Remove chicken from the pan with a fork and allow to rest on a cutting board. Scoot the veggies off to one side and add the flour to the side with the liquid and whisk like mad. Once the flour is incorporated, add coconut milk and bring back to a simmer. Dice the chicken into 1/2" chunks, add, and stir. You can add more coconut milk or water to thin the gravy if you like. Serve over basmati rice with a side of sweet potato fries and ignore your kids when they complain about the "weird food" you cooked. Explain to them that you're exposing them to "culchah" (culture) and they'll one day thank you for it. Now hush and eat your mushrooms.
- Oh, and be sure to start your rice before you start the gravy part.