Heat the oil in a frying pan, then fry the
onion for 5-6 mins until softened. 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.
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, then stir in the
remaining veg. Scatter over the spinach,
cover, then cook for 10 mins more until
all the stock is absorbed and the rice is
tender. Give everything a good stir,
season to taste, then tuck in.