Preheat oven to 200°C/400°F/Gas 6.
Gently fry the onion and garlic in the oil for 2-3 minutes. Add the curry paste and cook for a further minute then add the tomatoes and cook for a couple of minutes. Add the chicken and mixed vegetables and stir well. Transfer into a shallow oven proof dish.
Soak the rice in cold water for 5 minutes, drain and spoon the rice on top of the chicken and spread it evenly. Pour the stock on top, seal with foil and cook in the centre of the oven for 30 minutes. Remove from oven, take off the foil and fluff rice up.
Serve with the eggs, cucumber, tomatoes, onion rings and sprinkle with coriander leaves.
Serve with naan bread and mango chutney.
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