Heat the oil in a large frying pan, brown the chicken pieces on all sides then remove with a slotted spoon and set aside.
Add the onion to the pan (add a little more oil if necessary) and cook until the onions are soft. Add the green chilli, ginger and garlic and continue to cook, stirring for a further minute.
Next add the chilli powder, turmeric, garam masala and sugar and cook, stirring for a minute to release the spices.
Tip the tomatoes and coconut milk into the pan, then add the chicken and cauliflower. Stir well and simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
Taste to check the seasoning then stir through the spinach until it just starts to wilt. Serve with rice or flat breads.
Cook's tip: If you prefer you can use 3 tablespoons of masala curry paste instead of the separate elements in step 2. For vegetarians omit the chicken and add a drained tin of chickpeas at the same time as the tomatoes.
*All information included in this recipe has been provided by Produce World.