In a large sauce pan, saute the onion slices with the oil for about 5 minutes. Push the onions to the side, then add your chicken and brown all sides. This takes about 5 minutes as well.

Add your garlic and ginger to the pan and cook about 1 minute. Then add the tomatoes, water, sugar, curry paste, and salt to taste. Stir everything together, then reduce heat to low and simmer the whole shebang with a lid for about 45 minutes.

Once that’s done, add the cauliflower and coconut milk and simmer until the cauliflower begins to soften up, about 20 minutes. Now’s a good time to start some rice if you want. Serve and enjoy!