Pat the chicken dry with paper towels and salt both sides with 1/2 Tbsp. salt. In a cold, dry large pot, place chicken skin-side down. Try to get as much of the skin touching the bottom of the pot as possible. Turn heat to medium and fry until skin turns golden brown, approx. 20 minutes.
Meanwhile, chop half the onion into wedges (the other half goes in the food processor) and chop the bell pepper into large slices (seeds removed), set aside.
In a food processor, blend the other half of the onion, garlic cloves, ginger, tomato paste, coconut milk, curry, garam masala, red pepper, and remaining salt.
Preheat oven to 325°. Check on the chicken.
When the chicken skin is done browning, remove chicken to a plate skin-side up. (We're only cooking one side of the chicken right now.) In the same pot, cook onion wedges and bell pepper until onion turns translucent, edges may begin to brown, approx. 5 minutes.
Deglaze the pot by adding in a splash of water scraping the bottom of the pan to loosen the brown fatty bits. Pour the sauce from food processor into the pot, bring to a simmer, then turn off heat. Set chicken on top of sauce skin-side up and cover. Bake for 30 minutes.
Meanwhile, chop cauliflower into bite-size pieces. In small bowl, mix cornstarch and water together. Chop cilantro.
Remove pot from oven, remove cover. Once again, remove chicken and set on a plate. Stir cornstarch into sauce, add cauliflower and stir to coat evenly. Add the chicken back into the pot keeping the skin-side up. Bake for another 30 minutes, this time uncovered.
This is a good time to start your rice, such as basmati or jasmine.
Serve chicken and sauce with cauliflower over rice, sprinkle liberally with cilantro. Enjoy!