Dry-fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30
seconds. Stir in the curry paste. Stir, then slowly bring to the boil. Turn down the heat,
half-cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally.
Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half
cover. Simmer for 15 minutes. Stir in the shredded spinach and cook for a further 25 minutes or
until the chicken is very tender and the sauce is thick.
Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste
with salt and pepper. Serve immediately with the rice and a little natural yogurt.