Melt half of the butter in a large pot or Dutch oven.

Brown the chicken parts in batches and set aside.

Drain fat from the pan.

Add water and chicken bouillon powder to the pan, whisking to blend.

Bring to a boil.

Add chicken pieces back to the pan.

Lower the heat, cover, and simmer for 20 minutes or until the chicken is tender.

Remove chicken pieces to a 3 quart casserole dish.

Measure out 2 cups of chicken broth from the pot, adding water if needed.

Set the broth aside.

Melt the remaining butter in the pot.

Saute onions and garlic in the butter until tender, about 5 minutes, then remove from heat.

Mix together flour, salt, and all seasonings.

Sprinkle the flour mixture over the onions and stir to coat well.

Gradually mix in the 2 cups of chicken broth until the mixture is smooth.

Add tomatoes, crushing them slightly with your hands first.

Bring to a boil, lower heat, cover, and simmer for 15 minutes, stirring occasionally.

Grate the zest from the lime to measure 2 tsp.

Squeeze the lime to measure 2 Tbsp of juice.

Add both the lime zest and juice to the curry sauce, along with the yogurt.

Pour the sauce over the chicken, turning the chicken pieces to coat evenly.

Let cool for 15 minutes, then cover and chill.

Before your guests arrive, preheat the oven to 350°F.

Take the casserole dish out of the fridge and stir once.

Cover with foil and bake for 35 minutes.

While the chicken is cooking, combine rice, bouillon powder, and oil in a 2 quart casserole dish.

Pour boiling water over the rice and stir with a fork.

Once the chicken casserole has been in the oven for 35 minutes, add the rice casserole to the oven as well.

Cook both casseroles for 40 minutes.

Fluff the rice with a fork before serving.

Serve portions of rice topped with chicken pieces and sauce ladled over the top.