My version of a yellow chicken Thai curry. It has more spices than a typical yellow curry.

Ingredients

Quantity	Measure	Ingredient
3	tbs	oil
2.5	kg	whole chicken (broken down)
2	tbs	yellow curry paste
1	cup	ginger, garlic, onion paste
1.5	tbs	turmeric
1	tbs	coriander seeds (roasted and ground)
1	tbs	cumin seeds (roasted and ground)
2	whole	cinnamon sticks
1	tsp	white pepper (ground)
1	tsp	kashmiri chilli powder
2	cans	coconut cream
1	cube	chicken stock
3-4	tbs	fried shallot
4	whole	lemongrass (stalk)
6	leaves	kaffir lime leaves
1	tsp	sea salt
2	tbs	palm sugar / jaggery
1.5	tbs	fish sauce
1	tbs	lime juice

Directions

Toss the oil into the pan and heat it to 200c. Alternatively, fry out some coconut cream until it separates out into oil.
Add the yellow curry paste to the oil and allow it to fry out.
Add the garlic, ginger, and onion paste to the oil and fry it out.
Blend up the coriander and cumin seeds in your spice blender. Add them to the frying oil.
Add in the turmeric, cinnamon sticks, white pepper, and kashmiri chilli. Fry out.
Top up with coconut cream. Break a chicken stock cube down in your hands and crumble it ino the pot.
Add the chicken pieces, turn it all over.
Toss in the fried shallot, lemon grass, and kaffir lime leaves.
Add salt to taste.
Add in palm sugar or jaggery, whichever is available in your area.
Add in fish sauce and lime juice. Stir, taste, adjust as needed.