Heat oven to 220C/200C fan/gas 7. Put
the rice in a saucepan with 600ml water,
1 heaped tsp turmeric, 1 tsp curry powder
and some salt. Bring to the boil, stir, cover,
turn heat to low and cook for 30 mins, or
until tender. Try not to take the lid off
during cooking. Remove from heat and
leave covered for 5 mins. Add the
almonds, and fluff with a fork.
Meanwhile, mix 2 tsp curry powder,
the remaining turmeric, 2 tbsp yogurt and
seasoning. Add chicken and toss to coat.
Toss the tomatoes and onions in a
roasting tray with the rest of the curry
powder, then nestle in the chicken
pieces. Bake for 15-20 mins until the
chicken is cooked through and the veg
are soft. Scatter over the coriander and
serve with the rice and remaining yogurt.