Coconut Chicken Curry

We have this recipe often when the kids are gone. It involves no funny fishy ingredients and yet is more exotic than the kid-friendly fare we have every other night. I like to buy a small case of lite coconut milk whenever I see it on sale.

Saute:
2 TB olive oil
1 white onion, chopped
2 cloves garlic, crushed

Add and cook up:
1 pound chicken, chopped

Add these and simmer, stirring occasionally, 30 min or until cauliflower is tender:
1 small head cauliflower, chopped
2 TB curry powder
1 tsp garlic salt
1 (14 oz) can unsweetened coconut milk (I use lite)
1/3 cup chicken stock/broth (or more, whatever)
salt and pepper to taste

Awesome optionals:
baked potato, cubed (or do half cauliflower pieces and half potato pieces)
cashews
golden raisins
brown sugar, lime juice, cayenne (some reviewers add but I usually don't)



*To duplicate the yellow curry from the Thai restaurants, I do potatoes and carrots and big chunks of onions instead of the cauliflower. Then add some cream at the end. I want to try lemongrass (maybe ginger too?) in it. Hans is against fish sauce, and we have a lot of regular curry powder to use up, so excuse our un-authentic-ness (that's a word, right?).