Instructions

Add the garlic, ginger and chopped jalapeno to a mortar and bash with the pestle until a coarse paste forms. If you don't have a mortar and pestle, chop the garlic, ginger and jalapeno together until finely chopped.
In a large skillet with a lid, heat 3 Tablespoons of vegetable or coconut oil over medium high heat.
Add the onions and salt and saute for 3 - 5 minutes until the onions are soft and lightly browned.
Add the garlic, ginger and jalapeno paste and cook for 1 - 2 minutes.
Add the turmeric, cumin, coriander and garam masala. Stir, cooking for 1 minute until the spices are aromatic.
Add the chicken and cook for 5 minutes until the chicken is just beginning to brown. It won't be cooked through so don't worry. Add the tomatoes and cook for another minute.
Add the cauliflower and 1/4 cup water, scraping up all the spices on the bottom of the pan. Reduce the heat to medium, and cover the pan Cook for 20 - 25 minutes until the chicken is cooked through.
Remove the lid from the pan and add the coconut milk and stir to combine. Add the peas and stir to combine. Cook for 3 - 5 minutes, stirring occasionally. Do not allow the mixture to boil!
Remove the pan from the heat and taste, adding salt and/or cayenne pepper as needed