Rub chicken feet with salt. Wash thoroughly and drain. Bring a saucepan of water to the boil and blanch chicken feet for 1 minute. Drain well.
Stir in thick soya sauce and place in a colander. Let it drain thoroughly. Keep the chicken feet as dry as possible to prevent splattering when deep-frying.
Heat oil for deep-frying in a wok until hot then deep-fry chicken feet until golden brown. Remove and soak in a basin of cold water for 5-10 minutes. Drain well.
Put chicken stock granules and water in a deep saucepan together with ginger, star anise and chicken feet. Bring to the boil then reduce the heat and simmer until chicken feet are tender. Remove chicken feet and strain the stock.
Deep-fry yam pieces in hot oil until lightly golden. Remove and leave aside. Mix curry powder with ground spice paste (B).
Heat 3-4 tablespoons oil and fry ingredients (A) until fragrant. Add spice paste (B). Fry over low heat until aromatic.
Put in the chicken feet and stir-fry well. Pour in the strained stock and bring to the boil. Add yam pieces and braise the curry until yam and chicken feet are tender to the bite.
Pour in coconut milk and bring to a quick simmering boil. Adjust with seasoning (C) to taste.