Rinse rice and place in a large pot with 3 cups of water and 1 teaspoon of salt. Heat until at a boil. Turn heat to low, place a lid on and cook 12 minutes. Without lifting the lid, leave to sit a further 10 minutes
Heat oil in a large frypan over a medium heat. Add onion, carrot and broccolini and cook 2-3 minutes. Add in bok choy and stir fry 1-2 minutes. Remove vegetables from pan and set aside.
To the same pan, add coconut milk, tin tomatoes, sugar, garam masala, curry powder, salt, pepper and chilli flakes. Simmer 5 minutes until everything comes together. Add in chicken and vegetables and cook 5 more minutes, adjusting seasoning to taste if necessary