My roommates said that this one looked like baby poop. I say, shut your face, roommates!
Marsala spices (available at Indian grocery stores)
1 can of coconut milk
Fresh ginger, diced
In a medium sized bowl, mix together the can of coconut milk and marsala spices. I used about 3 T of marsala spice, but you should add little by little and taste until it's a color and taste that you can live with. Remember that it will get stronger as it cooks down!
Toss the chicken thighs in a little bit of oil and cook in a wide pan with high sides. When the chicken is halfway cooked, add the coconut milk mixture and turn the heat to medium low. How do you know when the chicken is halfway cooked? I have no idea. Try asking it. You must guesstimate, because cooking is an art, not a science.
Allow the coconut milk mixture and marsala spices to reduce by at least half until the sauce is thick. This took us about 30 minutes.
For the carrots, heat 2 T butter in a flat pan. Toss the ginger and carrots and saute until soft.