Lemongrass Coconut Curry

This is not a true or traditional curry but it is a delicious and fairly easy gluten-free dairy-free dinner! It's a soupy type of curry that I love to serve over rice or noodles. This recipe is fairly forgiving and most ingredients can be changes or substituted. It makes enough for about 4 servings. Enjoy!
Ingredients
- 4 chicken thighs or breasts
- a few tbs of neutral oil
- 1 tbs cumin
- 1 tsp turmeric
- 1 tbs garlic powder
- 2 smaller white onions or one big one
- 2 tbs minced garlic
- 1 tbs minced ginger
- 2 tbs curry powder
- 2 tbs brown sugar
- a few drops of fish sauce
- 1 quart of chicken broth
- 1 quart of coconut milk
- 1 package of rice noodles or rice
- 1 stalk of lemongrass
- 2 cups of mushrooms (pre-chopped is fine)
- 5 chopped green onions
- Thai basil and lime juice to finish
Instructions

1. Mix the cumin, turmeric, and garlic powder together and sprinkle over the chicken.
2. Add the oil to a large stockpot and heat to medium high. Add the chicken and cook for about 5 min on each side to give it a sear.
3. Remove the chicken from the pan and set it aside (it's okay if it's not fully cooked we're going to cook it more later)
4. Chop up your onion and add it to the pan with the garlic, onion, curry powder, brown sugar, and fish sauce. Simmer for about 10 min stirring periodically.
5. Add your chicken broth, coconut milk, and chicken back to the pot with the onions. Cook on low for 30-40 min. 
6. One it's done shred the chicken with a fork. Add the onions and mushrooms and simmer for another 5 min till the mushrooms are done.
7. Cook the noodles or rice to the package instructions and pour the curry over them. Finish with lime juice and Thai basil.