Curry in a Hurry
1 onion, diced
2 garlic cloves, finely chopped
500g chicken thighs or breast, cut into small pieces
2 teaspoons ground ginger
2 (or more) tablespoons curry paste (I like a mild paste such as korma or tikka masala)
400g diced tomatoes
400ml coconut milk
2 tablespoons crunchy peanut butter
1 cup cauliflower, roughly chopped
Pre-heat oven to 190 degrees Celsius.
On stove top, heat sunflower oil in a heavy-based casserole or oven-proof dish, add onion and garlic and cook until softened. Add chicken and ginger, cooking until chicken is browned. Add curry paste and stir until fragrant, before adding diced tomatoes, coconut milk and peanut butter. When simmering, stir in cauliflower, cover with a lid and place in oven for 40 minutes or so.
Serve with brown rice.