Cut the chicken meat of the bones and cut in 2 cm pieces. Keep cold in the refrigerator. Also cut the carrots in 3 cm pieces (or however you prefer)
Add the bones in a cooking pan with 2 liter of water, the onion (cut into quarters), 1 carrot (cut in 2 cm pieces), laurel, cloves, garlic and 1 tablespoon of salt. Bring to the boil and let it cook for at least 45 minutes. After that; pour the stock through a sieve to clean the broth.
Melt the butter in the baking pan, add the chicken, carrots & curry powder. When the chicken is brown, add the flour and stir continuously to cook the flour.
After 5 minutes add a soupspoon of the broth, stir till well mixed and bring to the boil. Keep adding broth until the curry has the right thickness. Add the peas and cherry tomatoes and let it cook for another 10 minutes.
Cook the rice following the instructions on your package. Around 120 gram should be enough for 2 people with the curry.
Optional; Mix 2 Egg yolks with some of the broth and add to the curry. Keep stirring and mixing so the egg yolks disappear in the curry. This makes the curry more creamy, but you can also add some cream, cream fraiche or coconut milk.
Bon appetit!