Pre-heat the oven to Gas 4, 180ºC, fan 160ºC.
In a large mixing bowl, mix together the soup, curry powder and soy sauce.
Place the cubed chicken, diced onion and sliced mushrooms into an ovenproof dish. Crumble the stock cube over the chicken, onion and mushroom then pour over the soup mixture and cover the dish with a lid or with foil.
Cook in the oven for 35 minutes. Half way through cooking, stir the dish to mix in the stock.
Once you have stirred the curry, place a pan of water on the hob to boil and cook the rice according to the packet instructions.
When the rice is cooked, drain and serve the curry on a bed of rice.
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