Mix the chicken chunks with the marinade ingredients and let marinate for at least an hour, up to six hours.

Heat the olive oil in a low, wide pot. Add onion and sauté for six minutes, or until golden. Add the garlic and sauté two more minutes. Add mushrooms and continue sautéing for about three minutes. Add salt and pepper.

Add the marinated chicken pieces to the pot and cook over medium heat for 10 minutes, stirring occasionally. After two minutes, cover the pot and continue cooking. Add the coconut cream and cook for two minutes until all is mixed together. Cover pot and let steep a few minutes before serving.