Coconut Chicken Curry

1-1/2# chicken breast or thigh meat

2T coconut oil

1 lg. onion - 1/3 minced, 2/3 chopped

5 lg. cloves of garlic - chopped

1/2 red sweet pepper - rough chopped

1 lg. sweet potato - scrubbed and cubed

5 purple fingerling potatoes - scrubbed and

. . .cut into cross-sections

2-3 ribs of celery - slice-chopped

1 14oz. can AROY-D red curry

1/2 can of water

1 14oz. ± can coconut milk

1c cashews - plain or chili-lime

Cut the chicken into bite-size pieces.  Combine in a 5 qt.-heavy-bottomed pot with coconut oil, minced onion and garlic.  Saute' until chicken browns.  Add all remaining ingredients except the coconut milk and cashews.  Simmer, covered for 45 minutes.  Add coconut milk and cashews, stir, cover and chill in the refrigerator for several hours.  Reheat, gently, to a low-bubble-simmer for about 10 minutes before serving. . .Lin