Cauliflower Chicken Curry

In the fall there are big beautiful heads of cauliflower in the markets and stores and I am always in awe of their perfection.  Every year I try to grow cauliflower in my garden and every year I fail.  This year one of my plants produced maybe twelve flowerettes in total and they were a sickly pink colour, so once again I bought one of those beautiful heads from the market.  

One of may favourite things to make as the first cold days of fall hit, is this curried cauliflower with chicken.

Cauliflower Chicken Curry

• 1 head of cauliflower cut into large flowerettes
• 1 chicken
• 1 large can of stewed whole tomatoes
• 2 large onion, coarsley chopped
• 1 inch of fresh ginger, finely chopped 
• 3 cloves of garlic, finely chopped
• 1 tsp of coriander power
•  1 tsp of turmeric
• 1/2 tsp of cumin powder
• 1 1/2 tsp of garam masala
• 1 dried chili pepper, seeds removed
• olive oil
• 1 can of coconut milk
• salt and pepper to taste

Cut chicken into pieces, salt and pepper and then brown in a large heavy pan.   Remove chicken and set aside.  Add coriander, turmeric, cumin, cayenne pepper, and garam masala to pan and heat. Add the onion and garlic, and olive oil and sauté. Add tomatoes and stir to loosen bits on bottom of pan. Add browned chicken, cauliflower and ginger. Bring to boil, turn down heat, cover and simmer for 1/2 hour, or until chicken is done.  Remove lid, and skim off any excess fat.  Add coconut milk and taste. Adjust for salt. Garnish with chopped cilantro and serve.