A simple yet very tasty recipe from "Good Meat" by Deborah Krasner. Though she calls for stew beef, I had a big grassfed chuck roast on hand so I cut it up into cubes for this dish.
Brown a chopped onion in a medium Dutch oven while you mix lots of curry powder (make your own or use a top-quality blend; I used Morton & Bassett to good effect) with 1-1.5 cans coconut milk. Add this mixture, the cubed meat and 3-5 cloves of chopped garlic to the browned onion in the pan and bring to a boil. Then cover and cook on low heat for 2 hours until the meat is fork-tender, adding salt as needed and garnishing with chopped cilantro.
I served it with a 2009 Rodney Strong Pinot Noir from the Russian River Valley; the intensely-flavored bouquet, oakiness and cherry flavors worked well with the layered nuance of flavors that permeate the curry - definitely recommended.