A sort of biryani. Cut chicken thighs into bite-sized pieces, season with a little salt and pepper and fry in hot oil until just cooked.
Drain and set aside. Fry a chopped onion until starting to soften, then add a Tbs of curry powder and chopped tomatoes, and fry until fragrant.
Add a cup of chicken stock and a cup of washed basmati rice, together with the chicken, bring to a boil, turn the heat down, cover and simmer
very gently for about 20 minutes, until the rice is cooked and all the liquid absorbed. (You might need to add a little more water towards the end!)
Garnish with parsley or coriander and serve with a squeeze of lime and a green salad.