Preheat the oven to 200C.
Place the chicken in a large bowl, add the curry powder and toss to coat the chicken.
Heat a heavy based oven proof pan that has a tight fitting lid, over a moderate heat.
Add the oil and the chicken pieces and cook until the pieces are sealed and browned all over.
Remove to a plate.
Add the onion and garlic to the pan and cook until the onions are soft and pale golden.
Add the rice, stir to combine and cook for 2 minutes.
Add the chicken back into the pan in a single layer and carefully pour in the stock.
Put the lid on and place the pan in the oven, cook for 35-45 minutes or until the rice is tender and has absorbed all the liquid.
Top with coriander leaves and serve with yoghurt.
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