Step 1

In a bowl, add all the ingredients for chicken marinade, like the olive oil, lemon juice, vinegar, garlic cloves, all the spices and the salt and pepper. Combine until well mixed, then add the chicken breast and toss to coat evenly. Cover the bowl with plastic wrap and marinade for 1-2 hours. (meanwhile you can make the white sauce).

Step 2

Heat the vegetable oil in a large skillet on medium high heat, then add the chicken. Cook for 5-6 minutes each side, or until golden brown and cooked through.

Step 3

Remove chicken to a cutting board, and let it rest for 10 minutes, before chopping roughly into 2 inch cubes.

Step 4

Mix together all the ingredients for the sauce, and store in the fridge until ready to serve.

Step 5

Add the butter to a large saucepan over medium heat. Once melted, add the turmeric and cumin, and stir for 1 minutes or until spices are fragrant.

Step 6

Add the basmati rice, and toast the rice by stirring around in the pan for 4 minutes. Add the chicken stock, plus a pinch of salt and pepper to season. Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 15 minutes.

Step 7

After rice cooking time, once all the water has been absorbed, remove pan from the heat and set aside for 15 minutes without disturbing. After 15 minutes, fluff gently with a fork.

Step 8

Place the rice in your serving platter, top with the chicken, the white sauce, and chopped tomatoes and parsley. You can add some pita bread too. Optionally, but recommend, drizzle with sriraracha sauce!