2 tbsp macadamia oil
600g chicken thigh fillets, cut into 3cm pieces
1 brown onion, sliced
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 long red chillies, finely chopped, plus extra sliced to serve
1/2 tsp turmeric
2 tsp brown mustard seeds
2 tsp ground cumin
1 tsp ground coriander
400ml can coconut cream
500g broccoli, chopped
Lime juice, to taste
Fish sauce, to taste
100g baby spinach leaves
Heat half the oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 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 3-4 minutes or until softened. Add the garlic, ginger, chilli, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 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 batches if necessary, in a food processor until finely chopped and resembling rice. Transfer the broccoli to a large microwave-safe bowl. Cover and microwave on HIGH for 2-3 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 chilli and serve with the broccoli rice.