Creamy Cauliflower Chicken Curry

• 2 Chicken Breast, cut into bite-sized pieces
• 1 Onion, finely chopped
• Garlic Cloves, minced 2-3
• Ginger, grated 1-inch
• 1 Red Chilli, deseeded and chopped
• 1 Cauliflower, cut into small florets
• Chopped Tomatoes 1 (14 oz) can
• 5 tbsp Greek Yogurt
• 2 Pak Choy, chopped and separated into leaves and stems
• 4 tbsp Olive Oil
• 1 tsp Turmeric
• 1 tsp Ground Cumin
• 1 tsp Garam Masala
• 1 tbsp Oyster Sauce
• 3 Spring Onions, chopped (for garnish)
• 0.25 cup Flaked Almonds, toasted (for garnish)
• Salt to taste
• Black Pepper to taste

Instructions

1. 1
   Heat 2 tbsp olive oil in a large pan or wok over medium-high heat. Season chicken with salt and pepper, then cook until browned, about 4-5 minutes. Remove and set aside.
2. 2
   In the same pan, add remaining 2 tbsp oil. Add onion, garlic, ginger, and chilli. Sauté for 2-3 minutes.
3. 3
   Add turmeric, garam masala, and cumin. Cook until onions are soft and spices are fragrant, about 5-6 minutes. Add a splash of water if mixture starts to stick.
4. 4
   Stir in oyster sauce until well combined.
5. 5
   Pour in chopped tomatoes, then gradually add yogurt one tablespoon at a time, stirring continuously.
6. 6
   Return chicken to pan, then add cauliflower florets and pak choy stems. Stir well.
7. 7
   Cover and simmer for 10 minutes, or until cauliflower is tender and chicken is cooked through.
8. 8
   Stir in pak choy leaves and cook for 1-2 minutes until wilted.
9. 9
   Season to taste with salt and pepper.
10. 10
    Garnish with toasted flaked almonds and chopped spring onions.
11. 11
    Serve hot with steamed rice, couscous, or naan bread.