Wipe the chicken joints and season them.
Heat the oil in a large saucepan or flameproof casserole and fry them until well browned. Then, using a draining spoon, remove the chicken to a plate and gently fry the chopped onions, pepper and garlic in the fat remaining in the pan.
As soon as they’re softened (about 6 minutes), stir in the ginger, turmeric, curry powder and cinnamon, then return the chicken joints to the pan and stir in the yoghurt.
Cover the pan and cook gently for about 15 minutes, giving it a shake from time to time.
Now uncover the pan and stir in the rice, followed by the stock, bay leaves and cloves. Then bring to simmering point, cover and cook gently for about 20 minutes. After that remove the pan from the heat (covered) until the rice has absorbed the excess liquid.
Now taste and season, if it needs it, and serve with some mango chutney.