Step 1: 1. de-bone the chicken thighs leaving the skin on. I find the easiest way to do this is to use scissors rather than a knife.
Step 2: 2. place in a bowl and add 2 – 4 tablespoons of greek yogurt (depending on how much chicken you have – you want the yogurt to coat the chicken as this is a maranade).
Step 3: 3. Add the zest and juice of the lemon, 3 – 4 teaspoons of curry paste and salt and pepper.
Step 4: 4. place the chicken in a deep dish and put in the oven on a high heat.
Step 5: 5. Whilst the chicken is in the oven you will need to prepare the rice. The rice will need to be added to the chicken when it is about half cooked so you will need to work quickly as the chicken wont take long.
Step 6: *tip* if you didn’t de-bone the chicken thighs as instructed they will take much longer to cook and you will be able to take your time with this part.
Step 7: 6. place the rice in a microwavable bowl and cover with chicken stock.
Step 8: 7. Stir in a tablespoon of curry paste.
Step 9: 8. Place in the microwave for around 10 minutes.
Step 10: 9. slice your onion into thin rings and fry in a pan with a large glug of oil, salt and pepper and loads of cumin seeds until brown (but not burnt!)
Step 11: 10. check your rice when the microwave beeps, it should be just over half cooked. It will be finished off in the oven.
Step 12: 11. remove the chicken from the oven and drain off almoast all the fat (leave a little at the bottom so that the rice doesnt stick)
Step 13: 12. put the chicken on a seperate plate and place the rice in the deep dish.
Step 14: 13. mix the onions and cubed corgette into the rice evenly.
Step 15: 14. Stir in a tablespoon of curry paste to more chicken stock and cover the rice with this mixture.
Step 16: 15. place the chicken back ontop of the rice and return to the oven.
Step 17: 16. When almoast fully cooked add the peas and remove from oven when defrosted.
Step 18: 17. Serve and enjoy!