Chicken Thighs and FunGuy Oyster Mushrooms in a Coconut Curry Sauce

Looking to curry favor with the family in the form of a delicious new dish? The FunGuy has just the recipe to oyster up to try! 

These chicken thighs and oyster mushrooms in coconut curry sauce take a bit of time to prepare, but they more than make up for that with a spicy, creamy, subtly sweet, flavored sauce and savory sautéed oyster mushrooms that will have everyone asking for seconds!

DIRECTIONS:

1. Preheat oven to 375F. 
2. Lay the chicken thighs on a clean cutting board and mix the garam masala, curry powder, ginger, turmeric, and salt together in a small bowl. Season both sides of the chicken thighs with the spice mixture and reserve the remaining spice mix. 
3. Heat the ghee in a large sauté pan over medium high heat. Add the cinnamon stick and cook 2 minutes, or until fragrant. Add the garlic and cook another minute. Transfer the seasoned thighs to the pan skin side down and let them cook 3-4 minutes on each side, or until golden brown on the outside. Transfer the chicken to a medium sized casserole dish. 
4. Add the FunGuy oyster mushrooms to the pan, season with some of the spice mixture, and sauté 4-5 minutes, or until browned. Transfer the browned mushrooms to the dish with the chicken. 
5. Stir the chicken broth into the pan, and gently scrape the bottom of the pan to release any stuck bits from the bottom, and let it reduce to about half. Reduce the heat to medium low and stir in the coconut milk. Add the chickpeas to the sauce and stir well again. Turn off the heat. 
6. Transfer the sauce and chickpeas to the dish with the chicken and oyster mushrooms, arranging the chickpeas and sauce around the chicken and mushrooms. Cover with foil and place in the oven to cook 25 minutes or until the chicken reaches a temperature of 165F when a thermometer is inserted into the middle. 
7. Remove the chicken and mushroom curry from the oven and add fresh cilantro on top before serving. 

Have a Fun meal!