How to Make It
Place the onion, garlic, ginger, chile, garam masala, and 1/3 cup cilantro, including the stalks, into a food processor; blend until smooth. Heat the oil in a frying pan, and cook the curry paste over medium heat for 5-6 minutes, stirring frequently. Add the chicken, and cook for 2-3 minutes to seal; then add the chopped tomatoes with 1 cup hot water. Bring to a boil, reduce the heat, and simmer gently uncovered for 12-15 minutes, or until the chicken is cooked and the sauce thickened.
Meanwhile, place the cauliflower florets in the large bowl of a food processor, and pulse until it resembles rice. Tip into a large frying pan with the butter, cardamom pods, peas, and saffron. Season with salt and pepper, and then cover, and cook gently for 6-7 minutes, until just tender. Serve with the curry; garnish with the remaining cilantro.