Step 1

Preheat oven to 180C/160C fan-forced. Place yoghurt, paste and garlic in a large bowl. Add chicken. Stir to coat.

Step 2

Heat oil in a heavy-based, flameproof roasting pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until light golden. Add ginger, curry leaves and peanuts. Cook, stirring, for 2 to 3 minutes or until nuts are golden. Add rice. Stir to coat.

Step 3

Add stock and milk to rice mixture. Bring to the boil, stirring occasionally. Place chicken on top. Cover tightly with foil. Bake for 40 minutes. Remove foil. Move chicken to one side. Fluff rice with a fork. Arrange chicken and peas over rice. Bake, uncovered, for 5 to 10 minutes or until rice is tender and chicken is browned and cooked through.

Step 4

Serve chicken sprinkled with shallots, coriander, chilli and curry leaves (if using).