Coat chicken thighs in 1.5 Tbsp Durban Earth Curry Rub and 1/4 cup of yogurt, leave to marinate for a minimum of 30 minutes.
Meanwhile cook basmati rice and prepare garlic, ginger and onions. Once rice is cooked, rinse with cold water and drain very well.
Over medium heat in a heavy duty fry pan, heat coconut oil, cook onions for a minimum of 7 minutes until soft, stirring occasionally. Turn heat to low and add sultanas, stirring in with the mixture to soften slightly.
Add rice, slowly, approx a quarter at a time and stir through, as you do this sprinkle with the remaining Durban Earth Curry Rub, continue until all of the rice and Durban Rub has been added.
Turn heat to medium and gently fold mixture until it is evenly warm.
Serve garnished with fresh coriander and a dollop of yogurt.
