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Add oil to a pot or pan and fry the diced onion until translucent.
Add the white part of the spring onions and fry together.
Add the sliced scotch bonnet peppers and fry for 2 minutes.
Add the grated ginger and garlic and fry for 1 minute.
Add the diced chicken breasts and increase the heat to high. Fry for 1 minute.
Add the seasonings (salt, pepper, Knorr stock cubes, thyme, curry powder, dry pepper) and stir.
Add the mixed vegetables and chicken stock, cover and bring to a boil.
Wash the rice thoroughly to remove the starch.
Add the raw king prawns and the washed rice to the pot. Stir well.
Add hot water just enough to cover the rice, stir and cover. Cook on high heat for 15 minutes.
Reduce the heat to medium-low, cover and cook for another 15 minutes.
Add the green leafy part of the spring onions and mix well.