Step 1

Preheat the oven to 180°C.

Step 2

For the minty cucumber yoghurt, combine all ingredients and 1 tsp salt in a bowl. Chill until required.

Step 3

Heat the oil in a large, heavy-based, flameproof casserole over medium heat. Add curry leaves, ground spices, mustard seeds and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft and light golden. Add rice and stock, and stir to combine. Remove from heat and add the chicken, skin-side up, then add the garlic and lemon juice. Cover the casserole tightly with 2 sheets of foil.

Step 4

Roast for 2 hours or until the rice is tender and chicken is cooked through (the juices will run clear when the thickest part of a thigh is pierced with a skewer).

Step 5

Increase the oven temperature to 220°C. Remove foil from casserole and return to the oven for a further 10 minutes or until the chicken skin is golden and crisp.

Step 6

Remove and rest, uncovered, for 5 minutes, then sprinkle with coriander.

Step 7

Serve with the minty cucumber yoghurt and lime cheeks.