2heads of cauliflowercut in florets and chunks the size of the florets' stems
2lbsboneless, skinless chicken thighs
3largeonionscoarsely chopped
6eachgarlic clovesminced
4tbsphot chili peppersor sambal oelek (use half)
1tspkoshering saltto taste
1tspwhite pepperground, to taste
2tbspground coriander
1tbspground cumin
1tbspground turmeric
1tbspcayenne pepper
2canscoconut milkheavy cream works too
Instructions
Preheat the oven to 425 F.Coarsely chop the onion and cut the cauliflower in florets, the stem, and core in smaller cubes/matchstick (they're a bit tougher and cook slower).Stir salt and white pepper into oil (I often use olive oil, but peanut oil is a bit more appropriate).Toss the cauliflower in the oil until coated and spread on an aluminum foil-lined baking sheet.Cut the chicken into bite-size pieces, and toss in a bowl with spices and flour.
Roast for 10 minutes, turn them over, and roast them for another 10 minutes.
Fry the chicken in batches in enough high-temperature oil (I like peanut oil, but coconut oil is neat too, of course, but I often use canola oil, and that works fine too: I'm looking for an oil that can get really hot, and doesn't have a flavor that distracts from the finished dish) to crisp them up all over, but not cook them through.You can dust the chicken with some flour or corn starch to make it crispier.
Fry the onions until soft. I typically use butter (ghee for lactose intolerant). I like the richness of the milk solids.Add the garlic and fry over no more than medium heat until fragrant. Add the chili peppers and stir together.
Add the cauliflower to the base and cook them through until they start to soften.Add the fried up chicken pieces, in, mix them through, then pour in enough coconut milk (or cream) to just about cover them.
Bring to a low boil and cook, reducing down the liquid, until the chicken is cooked through.As it cooks, the spices off of the chicken suffuse the other ingredients and flavor the cooking liquid.You can add more coconut milk (or cream) if you want a creamy curry with more liquid sauce, or less, or cook it down for richer, thicker.