In a pot heating up in medium heat, drizzle some oil and let it heat up slightly.

Add the washed rice into the pot and stir continuously until brown. This should take about 15-20 minutes.

After toasting, add the water or chicken stock, and season with curry powder, turmeric powder, seasoning cube and salt to taste.

Afterwards, cover the pot and cook till the rice is tender.

When the rice is fully cooked, fluff it with a spoon, then take it out of the pot, transfer to a mixing bowl and set aside.

In the same pot, drizzle more oil and allow to heat up slightly,

Then add the chicken, season with salt and cook until brown.

Then add the onion, chopped chilli pepper, and garlic paste. Stir fry till fragrant, about 30-45 seconds.

The carrots go in next. Mix to combine and stir fry for a further one minute to soften the carrots slightly.

Afterwards, add the curry powder, thyme, cumin powder, seasoning cubes, ketchup and salt to taste. Mix to combine.

Next, add the cooked rice, cabbage, green bell, red bell, yellow bell pepper, sweet corn and green peas. Then mix to combine.

Cover the pot and let it steam for 2-3 minutes.

Afterwards, take off the heat, serve on a plate and enjoy.