Cauliflower And Chicken Curry

Ingredient:

6 large boneless & skinless Chicken Thighs
2 tbsp Oil
1 large Onion (finely diced)
1-2 cm Ginger (finely grated)
3 cloves Garlic (minced)
½ tsp Chilly Powder
1 tsp Turmeric
2 tsp Mixed Spices
1 tbsp Brown Sugar
1 can Tomatoes (chopped)
1 can Coconut Milk
1 Cauliflower
Salt & Pepper (to taste)
2 large handful Spinach

Method:
Cut the chicken thighs into bite-size pieces and cauliflower into florets.
Heat 1 tbsp oil in a frying pan and fry the chicken thighs until brown on all sides.
When cooked, remove and keep aside.

Add the remaining 1 tbsp oil in the same pan, and fry onion on medium flame until soft.

Add ginger and garlic. Cook for 1 minute ensuring that you do not burn the mix.
Add chilly powder, turmeric, mixed spices, brown sugar & cook for another minute, stirring continuously.

Add tomatoes and coconut milk. Stir well.
Finally, add chicken & cauliflower, cook for 10 minutes until both the ingredients are soft and well-cooked.

Pour some water to make the curry thick.
Add salt, pepper, and spinach. Stir until it starts drooping.
Serve hot with steamed rice or bread.