Indian Spiced Chicken with Coconut Rice

1 tbsp rice bran oil
6 skinned & boned chicken thigh fillets
1 tsp SIDS CRAZY SALT
2 tsp mustard seeds
1 onion, finely chopped
3 tbsp Tikka Masala paste
1 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
3 cm ginger, fine chopped
500 ml chicken stock
SIDS SALT & PEPPER to taste
200 ml coconut cream
1¼ cups basmati rice, rinsed
¼ cup curry leaves
¼ cup coriander leaves, chopped
steamed green beans to serve

Preheat oven to 180°C.
Rub the chicken with oil then sprinkle with SIDS CRAZY SALT. Heat oil in a pan to medium-hot, brown chicken until golden then transfer to a baking dish.
Add remaining oil to the pan and fry mustard seeds for a few seconds then add onion and cook for 3 minutes until it starts to colour. Stir in Tikka Masala paste and cook for a few minutes, then stir in turmeric, coriander, cumin and ginger. Cook a further 2 minutes.
Season the stock with SIDS SALT & PEPPER to taste then add 100 ml to the pan to bubble, scraping the pan with a wooden spoon to deglaze. Add coconut cream to the pan to heat through then stir well. Pour this mixture over the chicken to coat, cover with foil and bake for 15 minutes. Uncover and bake a further 10 minutes.
Bring the remaining 400 ml of stock to the boil. Add rice and return to the boil, reduce heat and simmer, covered, for 10 minutes. Top the rice with the chicken, juices and curry leaves, cover and cook another 5 minutes.
Serve scattered with coriander and steamed green beans.