Coconut Curry

1 medium onion chopped
2 cloves garlic, crushed

1 lb. boneless chicken breasts, chopped

A bit of chopped cauliflower (optional)

2 Bay leaves

Some fresh basil or a dash or two of dried basil

Chopped carrots or baby carrots

1 potato chopped

1 yam chopped

A few scrapes of fresh ginger

3 tsps. yellow curry powder

1 tsp. garlic salt

1/2 tsp. cayenne

1 14 oz can unsweetened coconut milk

1/3 cup chicken stock or water

Salt and pepper to taste

1/3 cup brown sugar

1 lime cut in half

Heat glob of olive oil in skillet over medium.Stir in onion and garlic. Cook until tender.
Mix in chicken and cook 10 minutes or until juices run clear.
Mix vegetables, curry, garlic, salt to skillet.
Pour in coconut milk and stock.
Add other spices or ingredients.
Squeeze juice of lime halves into skillet.
Reduce heat to low and cover.
Continue cooking 30 minutes (or up to an hour for more flavor), stirring occasionally