n n n n Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in 2 tablespoons of oil over medium-high heat in a large no stick  pan, about 4-5 minutes per side or until browned.n n n n n n Then, transfer chicken thighs to a plate using tongs and reduce heat to medium. Add remaining oil, sweat onion for 4 minutes, stirring occasionally and then garlic for 1 minute, stirring now and then. Do not let brown!n n n n n n Stir in chicken broth,  tomato paste, ground ginger, and coconut milk. Add chicken tights back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.n n n n n n Adjust salt and pepper if necessary, sprinkle cilantro on top, garnish with sliced jalapeno if desired, and serve while is hot.n n nnn Recipe Notesnn Dish can be served over basmati rice and/or with Naan bread. nn If desired, you can also add 1 cup of small cubed carrots and let cook with the other vegetables.  Any leftovers must be covered and refrigerated for about 2-3 days. n