1 whole chicken (about 4½ pounds), cut into 8 pieces

Sweet paprika, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil

1½ tablespoons ground turmeric, divided

1 small onion, chopped

1 tablespoon fresh ginger, peeled and finely chopped

4 garlic cloves, minced

2 ripe plum tomatoes, chopped

2 teaspoons curry powder

½ teaspoon ground cumin

2 cups jasmine rice

3 bay leaves

1½ tablespoons low-sodium coconut aminos

3 cups low-sodium chicken stock

¼ cup chopped fresh chives

Optional toppings: plain yogurt, sliced cucumber, fresh mint leaves, lime wedges

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Season Chicken: Rub chicken with paprika and black pepper; set aside.
Brown Chicken: Heat olive oil in a large skillet. Sprinkle half of the turmeric into the oil. Add chicken, skin side down, and cook 4 minutes per side until golden. Transfer to a plate.
Cook Aromatics: In the same skillet, sauté onion, ginger, and garlic for 5 minutes until soft. Add tomatoes, curry powder, cumin, remaining turmeric, and rice; stir 3–5 minutes until fragrant.
Simmer: Return chicken to skillet, skin side up. Add bay leaves, coconut aminos, and chicken stock. Bring to a boil, cover partially, and simmer on low heat 10 minutes. Stir occasionally, then cook 10–15 minutes more until rice is tender and chicken is fully cooked.
Finish: Remove from heat, let stand 5 minutes. Sprinkle with chives and serve with optional toppings.

Chicken Choice: Bone-in chicken pieces add flavor; you can use boneless if preferred, but adjust cooking time.
Spice Variations: Add a pinch of smoked paprika or garam masala for a deeper flavor.
Serving Ideas: Pairs well with a side of roasted vegetables or a crisp salad.
Make Ahead: Prepare rice and chicken separately, combine before serving for quicker reheating.
Storage: Store in an airtight container in the fridge up to 3 days; reheat gently to avoid drying the chicken.