Heat oil in frying pan. Gently, sauté
onions, and garlic until softened (do not burn). Stir in turmeric,
curry powder and cumin seeds. Fry for 3 minutes then add chicken,
cover and cook for 7 minutes.
Stir in hot pepper sauce, lime juice, coconut milk, tomatoes,
tomato ketchup, salt and stock. Bring to a boil stirring occasionally
for 10 minutes or until thickened.
Combine cooked rice and red kidney beans, arrange as a ring.
Spoon Curried Chicken in the centre and serve.