Melt ½ of the coconut oil in a large skillet or wok-style pan over medium high heat. Add onions and stir-fry for one or two minutes until they soften.

Sprinkle in the curry, basil and minced garlic while continuing to stir-fry for one minute more.

Add chicken cubes and stir-fry for about 5 minutes. Make sure all chicken chunks are browned nicely. The internal temperature of the chunks will be 165 F when they are cooked through. Remove from pan and keep warm.

Melt the remaining coconut oil and add the cauliflower flowerets to the same pan. Stir-fry over medium high heat for 2 minutes then add the coconut milk. Simmer for 5 minutes then return the chicken cube mixture back into the pan. Heat through while stirring. Serve garnished with sprigs of fresh basil.