Roasted Curry Chicken with Onions, Garlic, and Mushrooms

Ingredients:
1 Large Onion (or several shallots)
1 Chicken Breast, Skin-On (wing optional)
5 Cloves Garlic
Curry Paste (personal preference)
Button Mushrooms
Butter

Spread the curry paste on both sides of the chicken and marinade uncovered in the fridge, overnight.

Dice the onion and slice the garlic and mushrooms. Put chicken in the oven, skin-side up, and preheat to 400F. Add butter to a skillet and soften the onions until caramelized. Flip the chicken skin-side down; add butter to a separate, larger pan and sautee the mushrooms over medium-high heat. When the mushrooms are lightly browned, flip the chicken skin-side up again and add butter. Add garlic to the onions, cook on medium heat for 2-3 minutes, then transfer to the mushroom pan and sautee another 2-3 minutes.

Remove chicken from the oven; slice once flat and then diagonally across the grain. To plate, form the vegetables into a bed, pour on the liquid from the pan, and lay the chicken on top, retaining its original shape. Finish by pouring on the contents of the chicken pan.
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Possible changes:
A large quantity of garlic paste would probably work just as well

In trying to keep with a curry theme I'm thinking go with garlic and ginger pastes and some actual spices. I'm going to make some personal spice blends at some point.

Also, the marinade will work better if it's mixed with yogurt (goat milk varieties should work as well).