Let's get cooking! Preheat oven 180c. Place the whole chicken on a plate and smother with the red curry paste until completely covered

In a large baking tray, add the garlic, onion and a dash of olive oil. Quickly pan fry to release the flavours for approx 2 mins. Remove and add the rice along with veggies.

Pour the coconut cream and stock over the rice (it will look like a lot of liquid, however, it will all be absorbed quickly in the oven. Drizzle the tamari and then place the chicken on top of the rice mixture in the baking tray

Cook for approximately 1 hour. You may need to add more water to the rice if not cooked. Check the chicken by slicing near the drumstick to confirm its completely cooked. Then remove from the oven

Place the chicken on a platter to separate for easy serving. Add chilli sauce, squeeze of lemon and fresh coriander to the rice. If the rice needs a little more time to cook, place in back in the oven with another cup of water for 10 minutes.