Yellow chicken curry

Preheat oven to 180°C.

Heat 1 tablespoon of the oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish (see tip) over medium heat. Cook mustard seeds, cumin seeds and turmeric, stirring for 30 seconds or until fragrant. Add chicken; stir to mix well.

Add coconut cream, stock, barley and dijon mustard; season. Reduce heat to low; place cauliflower, cut-side down, on top of chicken mixture. Cover with a tight-fitting lid. Transfer to oven; bake for 1 hour or until chicken and cauliflower are tender.

Meanwhile, heat remaining oil in a small frying pan over high heat; cook curry leaves for 30 seconds or until dark green and crisp. Remove with a slotted spoon, drain on paper towel.

Remove lid from dish; stand curry for 10 minutes. Stir in juice. Serve half the chicken curry topped with crisp curry leaves and lime wedges. Transfer remaining chicken curry to an airtight container; cool, then store.