Adam Liaw’s easy baked chicken pilaf

Ingredients500g chicken thigh fillets, cut into 4cm pieces1 tbsp curry powder½ cup yoghurt3 tbsp butter or ghee½ cinnamon stick1 large brown onion, finely sliced3 garlic cloves, finely sliced1 tsp grated ginger1 tomato, diced3 large green chillies, stems removed400g basmati rice1 litre chicken stock1 tsp salt2 tbsp roughly chopped coriander½ red onion, thinly slicedMethodStep 1Combine the chicken with the curry powder and yoghurt and season well with salt and black pepper. Set aside for at least 15 minutes.Step 2Heat your oven to 180C fan-forced (200C conventional). Heat a large, lidded casserole dish over medium heat and add the butter or ghee. Add the cinnamon stick, then fry the onion until golden brown. Add the garlic and ginger and fry for a minute, then add the chicken and its marinade and fry for 5 minutes. Add the tomato and whole green chillies, then the rice, stock and salt. Bring to a simmer, cover and transfer to the oven for 30 minutes.Step 3Remove the casserole from the oven and fluff the rice with a spatula. Scatter with coriander and sliced red onion.