- STEP 1
Slice the onion; peel and chop the ginger; peel and chop the garlic. Fry gently in the olive oil (with lid) until soft and slightly coloured.
- STEP 2
In the meantime, slash the chicken and rub curry powder. Fry in the same pan as the onion mixture until browned.
- STEP 3
Add the stock (or stock cube + water), chicken spices, garam marsala and cardamom. Cook gently (with lid) until chicken is just cooked. Top with frozen cauliflower and continue cooking until cooked.
- STEP 4
To serve, stir through the plain yoghurt and heat gently. Stir in a small handful of ground almonds to thicken. Taste and add extra chilli if required. Sprinkle coriander on top before serving.