Toast the coriander, fenugreek, mustard, cumin, fennel, peppercorns, cinnamon, cloves, and cardamom in a pan until popping.
Grind the toasted seeds into a fine powder using a spice grinder or pestle and mortar.
Mix the ground spices, turmeric, and bay leaves with oil in a bowl.
Coat the chicken with half the marinade and chill for 24 hours.
Preheat your oven to 180°C.
Roast the chicken for 60 to 90 minutes until the juices run clear.
Heat oil in a pan and cook the remaining marinade for a few minutes.
Add the onion, garlic, chilli, ginger, curry leaves, and tamarind to cook for 3 minutes.
Stir in tomatoes and chicken stock and simmer for 15 minutes.
Combine the portioned roast chicken into the sauce and heat through.
Fry the rice onion in oil until golden brown.
Stir in the whole spices and rice to coat with oil.
Add 600ml of water, boil, then cover and cook on low for 15 minutes.
Turn off the heat and let the rice steam for 15 minutes with the lid on.
Serve the curry garnished with coriander alongside the pilau rice.