Heat 1 tbsp of olive oil in a large sauté pan with a lid

Sauté the onion and red pepper

Fry over until softened but not browned, about 3-5 minutes

Add the garlic, chili flakes and spices and fry for 2 min.

Add the chicken, rice, salt, and pepper.

Stir to coat the chicken and rice in the spices, then add the coconut milk and chicken stock and bring to a boil.

Put a lid on the pan and turn the heat down, simmer for 8 min

Add the frozen peas, stir, and replace the lid.

Cook for 5 minutes or until the rice is done.

If it starts sticking before the rice is cooked, add some water.

Stir in the 2 tbsp of chopped cilantro.

Sprinkle extra coriander on top and serve with naan