create: crunchy marinated chicken with indian pilaf

This is my Mum's favourite - which is weird because she's not a chicken fan - but she used to make me make it for her all the time.  for old times' sake, I made it for her on the weekend.  It's still delicious, but now I remember that the mess can take over the kitchen a little...

750gm chicken thigh fillets, cut in half

1/3 cup lime juice

2 cloves garlic, crushed

2 tsp fresh grated ginger

2 tbsp sweet chilli sauce

olive oil

cornflour

2 tbsp olive oil

1 large onion, sliced

2 cloves garlic, crushed

2 tsp turmeric

2 tsp caraway seeds

2 tsp cumin seeds

2 cups basmati rice

1 litre chicken stock
3 tbsp fresh chopped corriander plus extra to serve
2/3 cup currants
1/2 cup slivered, roasted almonds (optional)

Combine chicken thighs, lime juice, garlic, ginger and sweet chilli sauce and marinate 3 hours minimum.  Drain off marinade and cover with sufficient cornflour to make a thick coating on the chicken.  Fry chicken in hot oil until tender and cooked through.

In the interim, heat oil in a large pan (which has a lid or cover).  Add garlic and onion and cook until soft.  Add spices and cook until fragrant (say 2 mins).  Add rice and stir to coat with oil and cook say 2 mins.  Add chicken stock and bring to the boil and cook uncovered for 15 mins.  Remove from the heat and cover for a further 15 mins until rice is cooked.  Stir in currants, corriander, and optional almonds.