Preheat oven too 200°C.
Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat.
Heat 1 tbsp olive oil in dutch oven (or casserole) add the chicken in batches and cook 3-4 minutes or until browned all over, adding a little more oil if necessary.
Remove and set aside.
Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden.
Add the rice and cook for 2 minutes.
Return the chicken in a single layer and pour over the stock.
Put the lid on and place in oven.
Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock.
Top with coriander before serving. I like to serve mine with cumin and mint yogurt.