Ingredients
Method
1.Remove seeds from two of the chillies; chop seeded chillies and one whole chilli.
2.To make curry paste, blend chopped chilli, onion, ginger, garlic, spices and salt until smooth.
3.Trim fat from chicken; cut chicken into 4cm (1½-inch) pieces. Heat 2 tablespoons of the coconut milk in a large saucepan over medium heat, add curry paste; cook, stirring, 3 minutes or until fragrant. Add chicken; cook, stirring, for 2 minutes or until combined. Add stock and remaining coconut milk; bring to the boil. Reduce heat; simmer, covered, for 10 minutes.
4.Add kumara to curry; simmer, covered, 5 minutes. Add cauliflower; simmer, covered, a further 5 minutes or until kumara and cauliflower are just tender. Stir in spinach until wilted.
5.Meanwhile, dry-fry seeds and nuts until browned lightly. Remove from pan; cool. Blend nut mixture until ground finely. Stir nut mixture into curry; stir in ¾ cup of the yoghurt and the chopped herbs. Season to taste.
6.Serve curry drizzled with remaining yoghurt, topped with extra chilli and extra coriander. Serve with lime wedges.
Long chillies are usually mild but can vary in their heat intensity. Adjust the amount of chillies you use (or remove the seeds and membranes from all of them), according to your tolerance level.
Note
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