Directions

1. Take the chicken and add some salt and pepper to enhance the flavour. In a large enamelled cast-iron deep pan melt the butter and sprinkle it with the turmeric.
2. Add the chicken skin side onto the pan and cook over moderately high heat while frequently turning it until browned on both sides for about 7-8 minutes in total. Transfer the chicken to a plate.
3. Add the onion, ginger and garlic to the pan and cook, keep stirring the mixture, until starting to turn brown for about 5-6 minutes. Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly until you smell the aromas of the spices.
4. Take the chicken and add it back to the pot, skin side. Add the remaining ingredients to the pan such as bay leaves, fish sauce and chicken stock and bring to a boil over high heat.
5. Cover and simmer over low heat for about 10 minutes. Keep checking the lid to cover it partially and simmer until the rice is cooked for about 10 to 15 minutes longer.
6. Remove from the heat, uncover and keep it aside for 5 minutes. Tastes best when served with yogurt, cucumbers, mint and lime wedges.