Murgh Gobi - Chicken and Cauliflower Curry

I feel sorry for the cauliflower.  I've heard various reports recently that state that the cauli-market is in decline.  Fields of tight-white-headed brassicas are going to waste.  I have a funny feeling that the old adage "eat your greens" (and more recently "taste the rainbow") is partly to blame.  Cauliflower is no less good for you than broccoli but just doesn't get the press.

One bonus to all of this is that you can usually pick up a cauliflower the size of your head, for less than a bag of chips (I have literally no idea how much a bag of chips costs). 

Today was my first day back at work following a two week holiday.  I'm not going to make any apologies, food was far from my mind.  I needed to cook something that I knew I had the requisite ingredients for and there, sat in the fridge, was a cauliflower.  I knew we had chicken in the freezer and my spice rack is never empty.  Curry it is. 

There are, of course, secrets to a great curry and I am no expert.  If you seek guidance to authenticity then you're in the wrong place.  Having said that I do know what I like.  With a hearty, wintry, earthy curry I love mustard seeds fried in hot oil until they pop before any onion is added.  After that the world's your balti.