POACHED CHICKEN & STOCK BRAISED RICE WITH ALMONDS AND COCONUT MILK

CLIVE'S EXCELLENT POACHED CHICKEN IN STOCK BRAISED RICE WITH COCONUT MILK, TURMERIC AND ROASTED ALMONDS, SO MOOOORISH

1 whole free range chicken
3 whole carrots
1 onion quartered
1 leek halved
2 celery sticks halved
3 cloves garlic
10 peppercorns whole
3 bay leaves
2 tsp chicken bouillon
1 ltr water
1 tin coconut milk
2 tsp turmeric
1 tsp cumin
3 tbsp roasted almonds
Bunch rough chopped coriander
seasoning

In a pressure cooker or large stock pot place the chicken un-tied, the onion, carrots, celery, garlic cloves whole skin on, bay leaves, peppercorns, stock and water.  Bring to  a simmer and cook for approx 1 hour, if using a pressure cooker cook for approx 30 minutes under medium pressure. 
Remove chicken and place on a plate, strain the stock. 
To cook the rice use a jug or glass and 1 measure of rice = 1 measure of stock & 1 measure of coconut milk, (this should feed two people, and you will have left over stock so you can probably feed a family of 6 with this recipe.
Wash the rice and place in the pan with some chopped garlic in ooil, pan fry very gently for a few minutes then add the stock & coconut milk, add the turmeric, cumin and portions of the chicken, simmer for 10 minutes with the lid on.  Turn off the heat and do not take off the lid just let the rice steam, mean while roast off some almonds in a pan and when the rice is cooked toss over with lots of fresh chopped coriander, season to taste.