A mild Indian dish from a recipe I adapted from that of Pat Chapman in his Indian Restaurant Curry cookbook. It is one of the simplest yet one of the best Indian recipes I've had. Although I always make mine with chicken, it can be done with other types of meat. It's very important to use unsweetened coconut milk. It is thin and has the same consistency of milk. There are sweetened types that are much thicker and will ruin the dish. It is also important in the final steps to only stir enough to prevent sticking on the bottom, as excessive stirring will break up the chicken pieces.