Coat chicken drumettes with salt and pepper. Dissolve soup stock cubes in 2 cups of hot water. Mince garlic and onion, and chop tomatoes into fourths.

Heat olive oil in a frying pan. Pan-fry the chicken until golden brown, then transfer tentatively onto a dish. Add more olive oil and sauté the garlic. When fragrant, add onion and continue to sauté.

After the onion turns translucent, add rice and cook. Also add soup (from Step 1) and curry powder. Scatter the mixed vegetables and align the chicken. Cover the pan and cook for 15 minutes over low heat.