Chicken Curry Recipe with Coconut Milk

I love chicken curry made with coconut milk. My husband prefers to make curry with tomatoes, but I prefer the slightly sweeter taste from the coconut milk. We like both, but tend to lean in opposite directions:)

Chicken Curry Recipe With Coconut Milk

• 1 medium onion, diced
• 2 chicken breast halves, cubed
• 1 1/2 cups cauliflower
• 2 tablespoons coconut oil (or any oil that can take high heat)
• 2 tablespoons curry paste
• 1 bunch spinach,  washed
• 1/2 cup chickpeas
• 1 large potato, cubed (optional)
• 1 can coconut milk
• salt and pepper to taste
• 2 tablespoons mango chutney or mango chili

I find curry takes about half an hour, so I usually put my rice in the rice cooker first, so that it’s ready when the curry is done.  I start by dicing the onions, meat and cauliflower, then putting the oil in a wok (I don’t have a karahi/kadai) heating it over medium heat and adding the onions. As they start to get translucent, I add the curry paste and then the chicken, with a bit of salt and pepper.  As soon as the chicken starts to become opaque, I add the cauliflower, potato, chickpeas and coconut milk, along with the mango chutney/chili. I then lower the heat, and cover the pan with a piece of aluminum foil for about 10 minutes. After the foil is removed, I cook it for another 10 minutes, until some of the liquid has evaporated. Just before serving, I add the spinach and stir until it is wilted.

Should serve four normal people or two people with hearty appetites. You can add sliced banana, raisins, coconut or chopped peanuts if you like.

I use a mild curry paste, but that is a matter of personal taste. What is yours?