Mix the shallots, fresh coconut and garlic
in a bowl. Melt the coconut oil in a large
saucepan over a medium heat and add the
coconut mixture. Sauté for two minutes.
Add the chicken, cucumber, cauliflower,
spring onions, turmeric and cumin. Sauté
for one minute then add the coconut milk
and bring to a rapid simmer.
Reduce heat and cover and cook for
around 12-15 minutes or until cauliflower
is cooked.
Add salt to taste, stir well and remove
from heat. Stir in the yoghurt and serve.
Once cooled, store any leftovers in an
airtight container and refrigerate for up to 3
days or freeze on same day.