Heat up a large non stick saucepan and add the oil. When hot, add the sugar and allow it to bubble until the sugar caramelises and turns a dark golden brown. Add the chicken and stir to coat in the caramel well. Cook for 2 minutes.
Add the green seasoning and allow it to coat the chicken also. Next add the onion and the garlic, stir well.
Sprinkle over the curry powder and stir well until you begin to smell the aroma.
Now season with the thyme, Worcestershire sauce, dark soy and hot pepper sauce. Add the rice and stir well making sure each grain of rice is well coated. Now it’s time for the coconut milk, chicken stock, gungo peas and tomatoes.
Bring the mixture up to the boil and then turn down the heat to a very gentle simmer. Place a lid onto the pan and allow it to cook until all the liquid has been absorbed and the chicken is cooked through and tender.
Remove the lid and serve, garnished with freshly chopped coriander.