Chicken and Mushrooms

Picture this...

You're at a Chinese Buffet. There's some mystery meat mixed with shriveled up mushrooms in an overly clumpy brown sauce. Chicken with mushrooms. Mmmmm. Why not make your own?
In true Pooja fashion, I'm doin' up this Indian magic Chick n Mushrooms. Hook it up!!!

What you'll need:
1 lb chicken (white meat or dark, but I generally prefer dark meat when cooking stuff that has gravy, it stands up to the cooking process much better)
10-12 oz of sliced mushrooms (you can use any kind, but I love Shiitake or baby portobellos in this recipe)
1 cup chicken stock (you can use water, but tastes better with chicken stock. You can also use milk for a creamier version of this dish)
1 large onion
3 cloves of garlic
2 tbsp grated ginger
Flour, to dredge the chicken
2 green chillies
2 tbsp soy sauce
2-5 tbsp oil (sesame or peanut oil is good for this one, but if you don't have it, use canola or vegetable)

Spices:
3 tsp white pepper powder
2 tsp coriander powder
2 tsp cumin powder
Salt

What to do:

Dredge the chicken pieces in flour mixed with a little salt. Pan fry the chicken until golden brown. Should only take a few minutes. Fish out the chicken (no pun intended :P) and store it on a separate dish while you work the sauce. In the same pan, throw in sliced onions, and the grated garlic and ginger. Saute until golden. Sprinkle in the spices (hold the salt for later until you've added the soy sauce and stock and see how much extra salt is really needed). Saute again for a couple minutes. Finally, add the chicken stock/milk/water, green chillies and soy sauce. Throw the chicken back in and cook until done. Depends on the size of the pieces, but generally if you have pieces the size of your palm, they should take around 20 mins on medium heat, a little longer if they're bone-in. The flour from the chicken should thicken the sauce just a little bit. If you like a thicker sauce feel free to add a corn starch slurry (1-2 tsp corn starch fully mixed into cold water). I like a slightly thinner sauce.

Serve with white or brown rice, and leave all the regrets of a sub par Chinese take out food behind.