This is a tasty dish but it does use a pre-made red curry sauce. I would usually make my own spice paste, but using a superior paste and adjusting it to suit your taste result in a very satisfying dish.
Cut the Maryland into thigh and drumstick. Add half the oil to a hot pan and then add the chicken. Sauté to colour the skin. Remove from the pan.
Add the remaining oil and cook off the onion & corriander stems to soften (no colour). Add the curry paste and cook out until aromatic. Add the coconut cream and bring to boil.
Reduce the heat, add the chicken and mushrooms. Cook for 30 mins.
Add the 3/4 of the palm sugar, fish sauce & lime juice. Cook for 5 mins and taste - adjust as required, i.e., more palm sugar etc. Add the chopped corriander leaves.
Cook until the desired consistency and serve 1 drum stick and 1 thigh with cooked Jasmin Rice. Garnish with a few corriander leaves and a wedge of lime.