Cut chicken in chunks. Heat a non-stick pan with oil spray and cook onion until softened. Add chicken and cook for 2-3 more minutes to brown meat.

Stir in curry paste and rice and cook for 1 minute.

Add stock, water, carrot and mixed vegetables. Bring to the boil then lower heat, cover and cook for 10 minutes. Stir in spinach and cook for 5 more minutes or until stock is absorbed and rice, tender. Serve.