Cauliflower and Chicken Curry

Ingredients

• 6 large chicken thighs (skinless and boneless) 
• 2 tablespoon oil 
• 1 large onion (finely diced) 
• 2 green chillies (finely diced) 
• 1 piece ginger 
• 3 cloves garlic
• 1/2 teaspoon chilli powder 
• 1 teaspoon turmeric 
• 2 teaspoon garam masala 
• 1 tablespoon brown sugar 
• 1 tin tomatoes (chopped) 
• 1 can coconut milk 
• 1 cauliflower (broken into florets) 
• salt to taste 
• black pepper to taste
• 2 large handfuls spinach 

Method

1. Start by cutting the chicken thighs into 1" x 1" sized chunks. Heat 1 tablespoon oil in a large frying pan and brown the chicken on all sides. Remove the chicken from the pan and keep to one side.
2. Add the remaining tablespoon of oil to the same pan, add the chopped onion and cook on a medium heat until the onions are soft.
3. Add the green chilli, ginger and garlic and continue to cook for 1 minute, taking care not to burn.  Then, add the chilli powder, turmeric, garam masala and sugar and cook for a further minute stirring constantly.
4. Pour in the tomatoes and coconut milk, stir well, then add the chicken and cauliflower. Simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
5. Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.
6. Serve the curry into warmed bowls with cooked rice or Naan bread or chapattis on the side.