A tasty single pan curry dish.

Ingredients

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
1 tbs. sesame (or olive) oil
1 small onion, diced
3 garlic cloves, minced
2 1/2 Tbsp. yellow curry powder
1 tsp. ground ginger
1 head cauliflower, cut into florets (~ 4 cups)
1 can (13.5 oz) coconut milk
1/3 cup lower sodium chicken broth
Salt and black pepper to taste

Cooking

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat, add chicken and cook until lightly browned (about 5 min.). Transfer chicken to plate.

Reduce heat and medium-low. Add onion, garlic, curry and ginger to the same skillet. If you drained off all the liquid after cooking chicken, add a small amount of oil to pan. Cook until fragrant (about 2 min.).

Add cauliflower, coconut milk and broth, cover and simmer until vegetables are crisp-tender (about 5 min.).

Add chicken back to the pan and cook until sauce reduces and thickens (about 8 min.)

Notes

Draining off the liquid after cooking chicken produced a thicker sauce. Some chicken is injected with water and this step will ensure the sauce is not too thin.
You may want to use less chicken broth if you like a thicker sauce. One option is to use 1 chicken bullion cube, instead of broth; this maintains the flavor without the extra liquid.
Instead of ground ginger powder, try freshly grated ginger root, increasing amount by 50%