Karen's Chicken Curry #2

• 6 boneless skinless chicken thighs, chopped
• 3 -4 medium potatoes, peeled and chopped
• 2 cups chopped cauliflower
• 1 large onion, coursely chopped
• 1 large apple, peeled,cored and sliced
• 1 cup chopped rapini
• 4 tablespoons curry paste
• 1 12 cups coconut milk

1. Preheat oven to 350`.
2. Combine all ingredients in a extra large bowl, toss to coat throughly and to ensure curry paste and coconut milk are well blended.
3. Spray a 9" x 13" lasagne pan, or roasting pan with non-stick spray, and pour mixture into pan; cover with tinfoil if no lid available.
4. Roast, stirring occasionally, for 1 to 1-1/2 hours, or until potatoes are cooked through.
5. Serve over rice of your choice, or with warm na'an bread.

chicken thighs, potatoes, cauliflower, onion, apple, rapini, curry paste, coconut milk

Taken from www.food.com/recipe/karens-chicken-curry-2-105521 (may not work)