Chicken curry with cauliflower

For ➍ 
25 g old ginger (peeled & diced, about thumb size) 
3 cloves garlic (peeled & crushed) 
120 g red onion (peeled & diced, about 1 large) 
½ tbs chili flakes (or 1 to 2 fresh red chilis, sliced) 
4 tbs curry powder 
4 tbs water 
600 g chicken drumsticks (4 pieces) or thigh meat, cut in bite-size cubes 
3 tbs oil 15-25 cl water** 
20 g coconut cream or coconut milk 
1 cauliflower, cleaned, washed & portioned in florets 
1 carrot, sliced 
salt 

Peel and roughly chop onion, garlic and ginger. Blend in a food processor into a fine paste. Add water to curry powder. Stir to form a paste. Add in the onion-garlic-ginger and mix into the curry paste. Rinse and drain the chicken parts. Add in ⅔ of the curry paste. Mix well and marinate for at least 2 h.* 
Fry the remaining curry paste in oil until fragrant and colour has darkened.* Fry the chicken for another 5 m, flipping the chicken frequently.
  Add water**, followed by coconut cream and bring to a boil.  
Add cauliflower florets and carrot.
 Simmer for 25-35 m..

*Omit the marinate fase. Brown the chicken and set apart. Add all of the paste to the pan and cook a few m until fragrant. Add the chicken. 
**Add some more water when curry tends to dry out.