I know there are quite a few ingredients listed below but most of them are spices and it is a simple recipe.

Ingredients
Oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2½ cm fresh ginger, finely chopped
400g crushed or chopped tinned tomatoes
500ml chicken stock
2 tbsp Mrs Balls Chutney (or any apricot chutney)
1 tsp vinegar (in this I tend to use South African brown but you can use whatever you have to hand)
Salt
1 kg chicken thighs, boned and chopped into chunks or leftover chicken or turkey, cut into chunks
360g basmati rice
15g butter
2 tbsp ground turmeric
720ml chicken stock
1 tsp sugar

Spice Mix
½ tsp ground aniseed
1 bay leaf
½ tsp ground cardamom 
1 tsp ground cinnamon
1 tsp chilli flakes
1 tsp chilli powder
½ tsp ground cloves
1 tsp ground coriander
1½ tsp ground cumin
1 curry leaf
1 ½ tsp medium raja curry powder
½ tsp ground fenugreek
1½ tsp ground ginger
½ tsp mustard powder
½ tsp ground white pepper
2 tsp ground turmeric

Method
Put your rice into a large bowl of water and swirl around until the water is cloudy, repeat this another 3 times and then leave soaking in water for 20-30 minutes.

Measure out the spices, mix together and put to one side.

If your chicken thighs have skin on them then remove the skin and place flat on a greaseproof lined baking tray, sprinkle with chicken seasoning, top with greaseproof paper and another baking tray and cook for 15-25 minutes in a 200c oven until golden and crispy.

Put 1 tbsp of oil in a large frying pan or wok and cook the onion for 3-5 minutes until translucent and soft.  Add the garlic and ginger and cook for another 2 mins.  Add the spices and cook for a minute or so until fragrant.  Add the tomatoes and stock, mix and bring to a simmer.  Add the chutney and vinegar and some salt and check the seasoning. Add the chicken and cook for 15-20 minutes until the chicken is cooked.

Once the chicken is underway think about your rice, your rice will take 15 minutes so start when the chicken has been cooking for 10 minutes.  Drain the rice.  

In a saucepan add 15g butter and the turmeric and gently heat until you can smell the turmeric aroma.  Add the rice and stir.  Add the chicken stock and sugar and thoroughly stir.  Bring to the boil and reduce to a simmer for 10 minutes, stirring occasionally.  

After 10 minutes of cooking time, taste, the rice should now be cooked.  If it is not, cook for an additional minute or two and repeat until your rice is cooked.  Drain and put back into the saucepan, cover with a tea towel and leave for 3 minutes.  Then fluff up your rice and serve with the curry over it.