This Malaysian-spiced chicken is so delicious and tender. The great thing about chicken marylands is you're cooking on the bone, so the results are super succulent. Have a crack at making the tadka, it's a Southeast Asian method that fries aromatics in hot oil to release all their beautiful fragrance and flavour. You'll want to put it on everything!
Preheat oven to 200°C fan-forced. Cut each chicken maryland through the joint to create a drumstick and a thigh piece. Place chicken in a bowl with ½ the yoghurt, Mild Malaysian Curry Powder and a sprinkle of salt and pepper and mix well to coat. Set aside until ready to cook.
Chop cauliflower into florets. Cut sweet potato into 2cm-thick wedges.
Place cauliflower and sweet potato on a lined baking tray and drizzle with 20ml (1 tablespoon) oil. Season with salt and pepper and toss to coat. Place chicken on a seperate lined baking tray. Roast for 35 minutes or until vegetables are caramelised and chicken is cooked through. While chicken and vegetables are roasting, continue with step 4.
Place turmeric, rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 5.
Finely chop chilli. Finely chop garlic. Pick curry leaves from their stems. Heat a frypan over medium heat. Add remaining oil, chilli, garlic and curry leaves and cook, stirring continuously, for 2–3 minutes or until fragrant, curry leaves are translucent and garlic is golden. Remove from heat, season with salt and pepper and rest in pan until ready to use.
Divide rice between bowls and top with vegetables, chicken and remaining yoghurt. Drizzle with tadka to serve.