Coconut Chicken

Directions

1. 1
   In a large saucepan over medium heat, add the oil.
2. 2
   When the oil is hot add the onions, garlic and curry powder and saute until the onions are translucent.
3. 3
   Add the chicken cubes and saute until cooked through.
4. 4
   Stir in the carrots, cauliflower, potatoes, and celery and continue cooking for 5 minutes more.
5. 5
   Add the tomato paste and flour and stir until incorporated.
6. 6
   Pour in the chicken stock and coconut milk and stir until mixed thoroughly.
7. 7
   Reduce the heat to a simmer, season with salt and pepper, to taste, and cook for another 30 minutes.
8. 8
   At this point, check to see if the vegetables are cooked through and tender.
9. 9
   To finish add the cilantro and adjust seasoning with salt and pepper.
10. 10
    Transfer to a serving bowl and serve with cooked rice, if desired.
11. 11
    Cook's Note: for additional sweetness, shredded coconut can be toasted and served as a garnish.
12. 12
    Also, if the curry seems a little thin, it can be thickened with a little cornstarch.