Wash and cut the cabbage,carrots,green peas,green pepper.

Parboil the rice for 12 minutes.

Drain water and wash.boil water in a pot and pour back the parboiled rice.

As is boiling add salt,boil for another 10mins or more.bring it down when is done.

Boil chicken with salt,maggi,Thyme,onion and curry.

I used soft chicken so boil for only 10mins.

Select the chicken out,add a cup of water to the stock.

Add salt to taste and curry with thyme.

Boil for 2mins.mix 3 teaspoon of corn flour with little amount of water and pour inside the boiling stock.

After 2minutes it will be thick.add more water of necessary i like mine a bit thick

Place a dry pan on heat,add groundnut oil.

When is hot add green pepper,canbage,green peas,carrots and finallay spring onion.

Stir for 40seconds and pour inside the boiling chicken stock.

Boil for min.

The sauce is ready.