Method

Step 1

Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened.

Step 2

Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.

Step 3

Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins.

Step 4

Stir in the remaining veg then cook for 10 mins more until all the stock is absorbed and the rice is tender.

Step 5

Give everything a good stir, season to taste.