Heat oven to 200C/180C fan/gas 6
and line a baking tray with foil. Cut a
horizontal pocket in each chicken breast,
taking care not to cut all the way through
to the other side. Stuff with the mango
chutney, then seal the pocket closed
around the chutney with a cocktail stick.
Mix the curry powder and 2 tsp cumin
seeds with 3 tsp oil, then brush all over
the chicken. Place on the baking tray and
roast for 25-30 mins until cooked through.
Meanwhile, heat remaining oil and fry
the onions for 6-8 mins until golden. Add
remaining cumin, bay and cinnamon then
cook, stirring, for 1 min. Stir in the rice.
Pour over 450ml boiling water, add a
pinch of salt, bring to the boil, stir and
cover. Reduce heat; simmer for 15 mins.
Remove bay and cinnamon, stir in
coriander and serve with the chicken.