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Preheat the oven to gas 9, 240°C, fan 220°C. Add the chicken, carrots, onion, curry powder and oil to a high-sided roasting tin. Season, toss, then spread out in the tin, nestling the chicken fillets on top of the vegetables. Roast for 25 mins or until golden.
Thoroughly rinse the rice in a sieve under cold running water for 1-2 mins; set aside.
Stir the garlic and chilli into the tin and return to the oven for 3 mins. Reduce the temperature to gas 6, 200°C, fan 180°C. Set the chicken fillets aside on a plate, then add the rice and stock to the tin, stirring well. Nestle the chicken on top, cover tightly with foil, then bake for 15 mins.
Use a fork to fluff up and stir the rice mixture around the chicken, re-cover with foil, then bake for another 15 mins or until the rice is fluffy and tender and the chicken is cooked through. Leave to stand for 5 mins, then serve with the coriander and lemon wedges.