Boil Peacock Thai Jasmine rice for 20mins, wash and keep aside.
Boil the chicken with the onion, the maggi cubes, salt and thyme.
Place pan on fire, pour in groundnut oil and allow to cook for 5 mins. Then put in the chicken gently. Secondly, put in the plantain (sliced) and bring down when is done.
Turn upside down and bring out once is brown.
Blend the tomatoes and pepper.
Boil the tomatoes and pepper till is dry, then add groundnut oil and the sliced onions.
Allow to fry for 7 mins, then pour in the stock, stir and add the curry, salt, the maggi cubes and crayfish.
Allow to boil very well and pour in the Peacock Thai Jasmine rice and stir. Cover the pot and allow to boil till is dry.
Food is ready!!!