Season chicken pieces with salt and pepper.
In a Dutch oven, melt the butter over medium high heat and then sprinkle with turmeric.
Add the chicken (4 pieces at a time) skin side down and cook, turning once, until browned on both sides, about 4 minutes on each side.
Transfer the browned chicken to a plate. Repeat with the remaining 4 pieces of chicken.
Remove all but about 2 tablespoons fat in the pan. Add the onion, ginger and garlic and cook for 2 minutes, stirring occasionally.
Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly for about 1 minute.
Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.
Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover and let stand for 5 minutes.
Serve with yogurt, cucumbers and lime wedges.