Whole chicken cut into pieces or pre cut chicken with skin removed
500g of natural yoghurt
1 tin of chopped tomatoes
2 medium onions chopped
2 tsp of curry powder
1 tsp cumin powder
Squeeze of tomato puree
1 tsp coriander powder
2 tsp honey
2 tsp lea and perrins Worcestershire sauce
½ tsp turmeric
A squeeze of lemon
Optional – 1 chicken stock cube
2 cups of rice
4 cups of water
¼ tsp turmeric
Marinate chicken in an ovenproof dish with marinade ingredients and mix well, allow to marinate for 1 hour.
Pre heat oven 250 degrees celsius gas mark 8.
Cover chicken with foil and bake for 30 minutes; take it out of the oven and mix. Reduce the heat to 180 degrees gas mark 4 and cook for another 40 minutes. Check with knife to see if chicken is cooked.
For the rice, soak 2 cups of rice in water and leave for an hour, wash and drain the rice.
Add 4 cups of water to the washed rice along with the turmeric for colour, bring to boil then simmer for 10-15 minutes until cooked. Check if water has absorbed all the rice and it should be fluffy.
Serve the chicken with the rice and some natural yoghurt.