To make the curry sauce, cut the carrots and one onion into ½-inch chunks. There’s no need to peel the carrots.

Halve the jalapeño, removing the seeds for less heat if desired. Add garlic to taste.

Cover the vegetables, ginger, curry seasoning, and curry paste with chicken stock. Cook until the vegetables are very tender.

Blend the cooked vegetables with an immersion blender until smooth. Stir in the coconut milk and honey until combined.

If the sauce is too thin, add a slurry of cornstarch and water. Stir until the sauce reaches your desired consistency.

Once the sauce boils, gradually add the slurry as needed. Once thickened, use immediately or refrigerate to cook the chicken later.

Preheat the oven to 425°F. Place the chicken in a baking dish.

Pour the curry sauce over the chicken, then add enough chicken stock to cover.

Bake covered with aluminum foil for 45 minutes to 1 hour.

While the chicken is cooking, prepare the rice according to the box instructions.

Slice the mushrooms and julienne the onion. Sauté in olive oil until tender, then season with salt and pepper.

Serve the chicken over rice and top with the sautéed mushrooms and onions. Spoon curry sauce over the top and enjoy!