Chicken: coat with chicken herbs and grill with olive oil. Set aside.
Next: saute button mushrooms and onions until brown.
Add: 250 ml coconut milk + 200 ml cooking cream 35%, 4 bay leaves, 5 cloves, 1.5×1.5 cm grated ginger, 1 lemongrass, garlic powder, curry powder, salt and pepper to taste. Allow to cook and thicken. If it doesn’t thicken, add 1 tbsp maizena diluted in room tempetature water.
To finish: add the chicken, cherry tomatoes and chopped parsley.