Coconut Chicken And Vegetable Curry - cooking recipe

Ingredients

3 None fresh long green chilies, plus more coarsley chopped to garnish
1 None onion, chopped
1 None (2-inch) piece fresh ginger, chopped
4 cloves garlic, chopped
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp salt
2 1/4 lbs. boneless chicken thighs, fat trimmed
1 cup plus 2 tbsp canned coconut milk
2 cups chicken stock
1 lb sweet potato, unpeeled, cut into 1-inch pieces
10 1/2 oz cauliflower, chopped
3 cups baby spinach
1 tbsp sesame seeds, toasted
1/3 cup roasted salted cashews
1 1/2 cups Greek yogurt
4 tbsp coarsely chopped cilantro leaves, plus 4-5 sprigs to garnish
2 tbsp coarsely chopped fresh mint leaves
1 None lime, cut into wedges

Preparation

Remove seeds from 2 of the chilies; chop seeded chilies and one whole chili. To make curry paste, blend chopped chili, onion, ginger, garlic, spices, and salt until smooth.
Cut chicken into 1 1/2-inch pieces. Heat 2 tbsp coconut milk in a large saucepan over medium heat, add curry paste; cook, stirring, for 3 mins or until fragrant. Add chicken; cook, stirring, for 2 mins or until combined. Add stock and remaining coconut milk; bring to a boil. Reduce heat; simmer, covered, for 10 mins.
Add sweet potato to curry; simmer, covered, for 5 mins. Add cauliflower; simmer, covered, a further 5 mins or until potato and cauliflower are just tender. Stir in spinach until wilted.
Blend sesame seeds and cashew nuts until ground finely. Stir nut mixture into curry; stir in 1 cup yogurt and the chopped herbs. Season to taste.
Serve curry drizzled with remaining yogurt, topped with more chili and cilantro sprigs. Serve with lime wedges.