Chicken and Veg curry with Coconut Milk

This meal was one of my very first Paleo reboot "big"dinner meals I prepared in August.  Thoroughly enjoyable it was!  You may reduce the spice quantities to create a less spicer version, however, the coconut milk reduces the spice and chilli superbly.

Ingredients

400g chicken breasts cut into strips
450g carrots, baby marrow, patty pans and greenbeans
2tblsp coconut oil
1 tsp cumin seeds
1 onion finely chopped
Few sprigs curry leaves
2 green chillies sliced (optional)
1 tsp freshly ground garlic and ginger
1 tsp chilli powder
¼ tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
Sea Salt to taste
½ - 1 can coconut milk
Fresh coriander sprigs to garnish

Here's How

• Fry cumin seeds, onion, green chilli, curry leaves and garlic and ginger in 2 tblsp coconut oil.
• When onions soften, add the spices up to the ground coriander, braise for 2-3 minutes and add the chicken. 
• Allow chicken to cook for about 10 minutes then add the vegetable.
• Add sea salt to taste. 
• Cook for a further 20 minutes and add coconut milk and cook for a further 10 minutes until the coconut milk reduces and a thick gravy forms.
• Garnish with fresh coriander and serve