Preheat the oven to 225°C. Lightly grease an oven dish with oil.

Peel and finely chop the onion and garlic cloves into the dish. Rinse and slice the apples and add them in. Peel, rinse and slice the carrots into thin rounds and add to the dish.

Cut the chicken thigh fillets into 3–4 pieces and place them in the dish.

Season the vegetables and chicken with salt, black pepper, curry powder, mustard and soy sauce.

Pour the cream into the dish, rinse the carton with water and add the water as well. Add the measured amount of water from the recipe. Place the dish in the oven and braise for about 35–40 minutes, or until the chicken is cooked through.

Bring water to the boil for the rice. Cook the rice about 10-15 minutes.

Serve the chicken stew with rice.