Heat the oil in a frying pan and fry the chicken joints quickly until golden brown on both sides. Reduce the heat, cover with a lid or foil and cook gently for about 20 minutes or until the chicken is tender. Lift it out and keep warm on one side.

Add the onions and green pepper to the pan and fry for 2-3 minutes or until soft. Add the rice and fry for a further 2-3 minutes. Crumble the bouillon cubes in the hot water, stir and add to the pan with the tomatoes, garlic and curry powder.

Bring to the boil, stir lightly, then cover with a lid and simmer for about 25 minutes or until the rice is tender and all the stock is absorbed.

Stir in the mushrooms and cook for a further 5 minutes. Taste and check seasoning. Pile the rice onto a warm serving dish and arrange the chicken joints on top.

Serve very hot.