Ingredients

· 2 tablespoons macadamia oil

· 600 g chicken thigh, cut into small pieces

· 1 brown onion, sliced

· 2 garlic cloves, crushed

· 2 teaspoons finely grated ginger

· 2 long red chillies, finely chopped

· ½ teaspoon turmeric

· 2 teaspoons brown mustard seeds

· 2 teaspoons ground cumin

· 1 teaspoon ground coriander

· 400 ml coconut cream

· 500 g broccoli, chopped

· Lime juice, to taste

· Fish sauce, to taste

· 100 g baby spinach leaves

· Long red chillies, finely chopped, to serve

Method

Heat half the oil in a saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for two minutes or until browned. Transfer to a plate. Repeat with the remaining chicken. Add the remaining oil and the onion to the pan. Cook stirring, for two minutes or until softened. Add the garlic, ginger, red chillies, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for two minutes or until aromatic. Add the coconut cream and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender. Meanwhile, process the broccoli in a food processor until finely chopped and resembling rice. Transfer the broccoli to a bowl. Cover and microwave on high for two minutes or until just tender. Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the spinach and extra chillies and serve with the broccoli rice.