1
In small bowl, whisk together coconut milk, 3/4 cup chicken broth and curry paste.
2
Heat oil in a stockpot over medium- heat; add chicken and brown on all sides. Remove to a bowl.
3
Add cauliflower to pot and cook 1 minute. Reduce heat to medium, stir in coconut oil mixture and bring to a simmer, cover and simmer for 6 minutes.
4
Uncover pot and add chicken and juices and scallions. Simmer, uncovered, 5 minutes, or until chicken is done.
5
Whisk together remaining 1/4 cup chicken broth and cornstarch.
6
Stir chickpeas, cornstarch mixture and salt to taste into pot. Raise heat to medium-high and cook 3 minutes. Serve with basmati rice or brown rice.