Parboil rice for 8 minutes in a pot of salted water. (Or until it's a little less hard)
Season chicken with 2 cubes of knorr, curry, badia complete seasoning and onions.
Boil Chicken in a separate pot.
Drain water from rice and place aside.
Blend tomatoes, peppers and onions and set aside.
Place 2½ serving spoons of vegetable oil a pot and allow to heat.
Slice onions into the oil, add blended tomatoes, peppers and onions mixture and leave to fry for 8 minutes.
Add 2 cubes of knorr and leave to fry until bubbly.
Add 2 cubes of knorr, badia complete seasoning and curry and leave to fry until cooked.
Add 2 cubes of knorr and onga stew.
Drain the water from the chicken and add it to the frying mixture.
Leave until it starts to boil.
Add parboiled rice and reduce to medium heat or less, leave to cook.
Once water dries, turn the rice until it turns a nice, appealing orange-red.
Fry the chicken in 3 inches of vegetable oil.