Debone the chicken and boil about 5 cups (1.2 liters) of chicken broth from the bones. Cut the chicken into large chunks and fry it in hot oil briefly. Remove it from the pan and sprinkle it with a little salt and pepper.
Put in a little more oil in the pan and fry the finely chopped onions. After a while, add the finely chopped carrots and crushed garlic. Once the vegetables are braised, add the washed and drained rice. Stir until it fries and add salt, pepper and curry.
Distribute the rice with vegetables in an oven dish. Stir with the chicken, top up with the hot broth and put the dish to bake in a preheated 392°F (200 °C) oven. Once the rice absorbs the liquid, the chicken curry with rice is ready.