Step 1

Clean, wash and soak rice for 30 minutes – Drain and set aside.

Step 2

Cut the chicken into large pieces about 6 inches

Step 3

Season the chicken with salt, pepper, and curry powder – set aside.

Step 4

In a skillet, add a tbsp oil

Step 5

Add the chicken pieces, cook on each side for 2 minutes on medium-high heat. Remove and set aside.

Step 6

To the same skillet, add remaining oil, saute onions until translucent.

Step 7

Add the garlic and turmeric powder,

Step 8

Then, add the drained rice, toast it for 2 minutes.

Step 9

Add the peas and herbs.

Step 10

Season with salt and pepper.

Step 11

Then add the chicken stock. Stir to combine

Step 12

Return the chicken back to the pan.

Step 13

Let come to a boil.

Step 14

Lower the heat to an absolute simmer (low)

Step 15

Cover the pan and let cook on low for 15 minutes

Step 16

After 15 minutes, turn the heat off. If possible let cool for 10 minutes

Step 17

Open, fluff the rice with a fork

Step 18

Serve.