1
Preheat the oven to 400°F.
2
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender.
3
Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper
4
Combine the spice rub for the chicken and coat the chicken in the spices and 1 tablespoon oil. Place on a baking sheet and roast until cooked through, 8-10 minutes.
5
For the curry, heat 1 tablespoon oil in a skillet, along with the garlic, ginger, lemongrass and curry paste. Cook, stirring, until fragrant, about 1-2 minutes. Add the onion and turmeric and cook until soft, about 5 minutes. Stir in the coconut milk, stock, brown sugar and lime leaves and bring to a boil. Simmer for 5 minutes.
6
Stir in the lime juice, remove the lime leaves, and purée with an immersion or regular blender until smooth. Fold in the roasted chicken.
7
Combine all of the chutney ingredients except the oil in a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified.
8
Combine the ingredients for the dill chickpeas in a small bowl.
9
To serve, divide the confetti rice between plates. Top with chicken curry, cilantro mint chutney, dill chickpeas and serve with naan.