- Heat oil in a large frying pan. Add the onion and cook for five minutes to soften, then remove to one side. Cut the chicken into large chunks. Add the chicken to the pan and fry for five minutes to brown all over. Remove to one side.
- Add curry paste and rice to the pan and cook for one minute, stirring continuously. Return the onion and chicken to the pan. Pour in the stock and bring to the boil.
- Cover the pan and simmer for 10 minutes. Stir in the vegetables, cover the pan again and simmer for a further 10 minutes or until all the stock is absorbed and the rice is tender.
- Stir in coriander and season with salt and pepper to taste.