Heat a few sprays of oil in a pan over medium. Add the bell pepper, tomato, onion, whole garlic and drained chillies with a pinch of salt. Cook until brown and soft with some water. Cool, then blend with remaining spice paste ingredients and some water until smooth.

Cook one-third of the paste with the chicken and a few sprays oil. Cook 12–15 minutes, turning occasionally, until the chicken is glossy, sticky and brown. Remove and set aside.

In the same pan, add a few more sprays of oil. Add the chopped onion and garlic and sauté 2 minutes until soft. Stir in the tomato paste and cook 1 minute, then add the remaining paste and cook a further 5 minutes to deepen the flavour.

Add bay leaf, hot water and a little salt and the stock cube if using. Stir in rice. Bring to a simmer, cover, and cook on low for 15 mins until the rice is done.

Place the chicken pieces back over the rice, sprinkle coriander leaves, cover and cook 2 minutes and serve hot.