Peel and chop into quarters 2 onions, peel 3 garlic cloves, peel fresh ginger, chop red chilli and add to food processor.
Rinse and trim roots from coriander and place into food processor (stems included).
Add the following ingredients to the food processor; curry powder, turmeric and blend all ingredients until you all ingredients are blended leaving you with a chunky paste.
Chop chicken breast into small pieces.
Add 1 tbsp extra virgin olive oil to a large saucepan and add the curry paste, allow this to cook through for a few minutes stirring to ensure it doesn't stick to the pan.
Add the chicken breast and 300 mls of stock.
Stir through throughly and turn temperature to a simmer heat.
Rinse and chop cauliflower and after approx 15 minutes of the curry mix cooking add the cauliflower and stir through.
Stir occassinally and allow to cook for a further 15 minutes or so until the chicken is cooked thoroughly and the cauliflower has softened.
Serve with some fresh coriander and a side of veggies.
This also tastes great with some baby spinach stirred through and wilted. I tend to add this fresh every time I reheat the recipe.
I would love your feedback and comments below on this recipe and don't forget to tag me in your photos @amysavagenutrition