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Coconut, coriander chicken and vegetable curry

Notes: 

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.

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Ingredients: 

3 fresh long green chillies
1 onion (200g), chopped
5 cmpiece fresh ginger (25g), chopped
4 clovesgarlic, chopped
1 tbspground coriander
1 tbspground cumin
1 tspsalt
1 kgchicken thigh fillets
270 mlcanned coconut milk
2 cups(500ml) chicken stock
600 gkumara (orange sweet potato), unpeeled, cut into 2.5cm pieces
300 gcauliflower, chopped
90 gbaby spinach
1 tbspsesame seeds
1/3 cup(50g) roasted salted cashews
1 cup(280g) greek-style yoghurt
1/2 cupcoarsely chopped coriander leaves
1/4 cupcoarsely chopped fresh mint leaves
1 fresh long green chillies, chopped, extra
1/4 cuplightly packed fresh coriander sprigs, extra
1 lime, cut into wedges


 

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