Wash and cook the rice in chicken stock, add water if necessary
Divide the curry into two and add to the rice, with salt and seasoning
Add the lemon zest and cook the rice to 70% done then turn off the heat and let it to cool
Wash and cook the chicken with water, thyme, ginger garlic paste, onions, salt and seasoning to taste
Cook the chicken till its 50% done then add carrots and the remaining spices except curry powder.
Once the chicken is tender enough, lower the heat to minimum and add the sweet corn
Mix the corn flour with 1 cup of water
Cook for 3 minutes and turn the heat off.
Add some oil to the pot
Add the remaining onions
Add the raisins and stir fry for 2 minutes
Add the cooked rice and curry, then stir fry for 5 minutes
Add the chopped lemon and stir for 30 seconds
Cover the post and let the it steam for 3 minutes before serving
