Heat oven to 190C/fan 170C/gas 5. Brush
the chicken with 1 tsp oil, then sprinkle with
curry powder. Toss the onion in the remaining
oil. Put the chicken and onions in one layer in
a roasting tin. Bake for 25 mins until the meat
is cooked and the onions are crisp, stirring
the onions halfway through the cooking time.
Rinse the rice, then put in a pan with the
cinnamon, saffron, salt to taste and 300ml
water. Bring to the boil, stir once, add the
raisins, cover. Gently cook for 10-12 mins
until the rice is tender, adding the peas
halfway through. Spoon the rice onto two
plates, top with the chicken and scatter over
the onions. Stir the herbs into the yogurt and
season, if you like, before serving on the side.