Step 1

Place all of the ingredients into a bowl and mix well to combine. Season to taste. Store in the fridge until ready to serve.

Step 2

Add all of the curry paste ingredients into a food processor or blender and blend on high speed to create a paste.

Step 3

Combine the chicken thighs and curry paste in a mixing bowl. Cover and marinate for 1 hour, up to 48 hours.

Step 4

Place a large high-rimmed pan or pot over medium-high heat, add in the olive oil & sear the chicken for 4 minutes on each side, reserving the marinade in the bowl.

Step 5

Add the diced tomatoes, chicken stock, seared chicken, reserved marinade and seasoning to taste into the pan or pot. Mix well, bring it to a boil, place on a lid, reduce the heat, and cook for 1 hour.

Step 6

Remove the lid, mix well, check seasoning levels, adjust accordingly and cook, uncovered for a final 20 minutes.

Step 7

Place a large saucepan over high heat, and add in the rice, water, salt and additional spices if using. Bring to a boil, reduce the heat to low, cover and cook for 14 minutes, undisturbed. 14 minutes later, turn off the heat and leave the lid on for a final 4 minutes then remove, fluff with a fork and serve.

Step 8

Serve the curry over the fluffy rice and garnish with the citrus yogurt, coriander and chilli. Dig in.