This taste south Asian, but not too spicy. I sometimes use chicken thigh with bones, and I skip mushrooms. This goes well with rice. This is my version, but I post the original recipe in Japanese.
Ingredients
300g of Chicken thigh *If you use the one with bone, one large piece per person, or 2-3 drum sticks per person.
1 green capsicum, or 2-3 small green peppers, sliced in 1cm.
half onion, sliced
salt
vegetable oil
400ml (1 can) of coconut milk
200ml of water
1-2 tablespoons of Thai fish sauce
cayenne pepper
coriander, crushed peanuts or fried onion for garnish
Instruction
1. If you use chicken with no bone, cut in 3-4cm cubes.Add salt around chicken and massage well.
2. In a fry pan, add vegetable oil and saute sliced onion. When it is cooked, keep it aside.
3. In the same fry pan, saute chicken with mid- high heat. If needed, add some oil in a pan. If the chicken has skin, start from skin down.
4. Add green capsicum, and keep saute for a few minutes.
5. Turn down the heat, and add coconut milk and water for 7-8 mins until the chicken is cooked.
6. Add some cayenne pepper and 1 tablespoon of fish sauce. If it needs more salt, add a little more fish sauce.
7. Serve with coriander, and peanuts or friend onion.
Link to the original recipe (only in Japanese)- https://www.sapporobeer.jp/feature/recipe/0000001288/