Brands of lite coconut milk can vary in the amount of saturated fat it contains; choose one with the lowest amount of saturated fat.
To prepare the chicken, trim off all visible fat and cut into small cubes; rinse with cold water and drain.
Combine garlic, ginger and onion in a blender and puree; set aside.
Place a medium size non-stick Dutch pan over medium high heat and add oil; once the oil begins to heat, add the pureed mixture and sauté until golden brown.
Add the chicken, turmeric and salt to the pan and stir until well coated. Cook uncovered for approximately 7-10 minutes or until chicken is tender.
Meanwhile, in a bowl, combine gram flour and water to form a thin paste. Set aside.
Once the chicken is cooked, reduce heat to medium low and add chicken stock to the pan.
Carefully add the gram flour mixture while continuously stirring for 2-3 minutes to avoid lumps; then add coconut milk and stir well.
Simmer for 10 minutes on the lowest heat setting, stirring occasionally. Adjust water if mixture is too thick.
Transfer the coconut curry into a serving bowl.
Cook the spaghetti following the instructions on the package and transfer to a serving dish.
Top with curry as desired and garnish with green onions, cilantro, crushed red pepper and a lemon wedge. Enjoy!