1 large onion, coarsely chopped.

In a 10- or 12-inch ovenproof frying pan or large saucepan, melt 3 tablespoons of the butter over moderate heat.Add the onion and carrots and cook, covered, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the mushrooms, 1/4 teaspoon of the salt, and the pepper.Cook, covered, stirring occasionally, for 5 minutes longer.. Stir the flour into the vegetables.Whisk in the broth, half-and-half, marjoram, and the remaining 1/2 teaspoon salt.

Bring to a simmer and continue simmering until the sauce starts to thicken, about 2 minutes.Remove from the heat and add the chicken.

If using a saucepan, pour the mixture into an 8-by-12-inch baking dish..

In a medium saucepan, melt the remaining 2 tablespoons butter.Add the garlic and cook 1 minute longer.

Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper.Cook, stirring, for 1 minute.. Stir in the coconut milk and the water.

Add the chicken and bring to a simmer.Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes.