Although it does require two pans, this chicken and mushroom builds layers of textures and flavors, making it taste like it took far longer than the fifteen minutes it takes to put this together.
The trick is to season and cook the chicken like a steak, crisping the skin in the process. The curry leverages Maillard browning to maximize the umami from the onions and mushrooms. Milk and butter add layers of richness, and the curry is thickened with a small amount of roux that can be prepared in the same pan.
Finally, the lemon juice keeps the mushrooms from discoloring and adds a nice yogurt-like tang, making this taste like a Korma curry. The only thing you need to be careful with is that the acidity will cause the milk to curdle if you let it boil. This means it's crucial to find a good balance between heating enough to cook the flour without boiling the sauce.
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