Finely chop the garlic, vegetarian pepper, green bell pepper, and spring onions.

Combine the chopped aromatics with 1 tablespoon curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Coat the 4 chicken thighs with the marinade, then rest them for 15 minutes.

Dice the red onion, carrot, tomatoes, and red bell pepper.

Peel the ripe plantain, then cut it into thick rounds.

Heat 2 tablespoons vegetable oil in a deep pan over medium-high heat, then brown the marinated chicken for 4 minutes per side.

Transfer the browned chicken to a plate, then add the diced red onion and carrot to the pan.

Sauté the onion and carrot for 4 minutes, then stir in the remaining curry powder, turmeric, ginger, salt, and black pepper.

Add the diced tomatoes, red bell pepper, and tomato paste, then cook for 6 minutes until the tomatoes become saucy.

Stir the white rice into the tomato sauce, then pour in 375 ml water.

Return the chicken thighs to the pan, then cover and simmer on low heat for 20 minutes.

Heat the remaining 1 tablespoon vegetable oil in a separate pan, then fry the plantain rounds for 2 to 3 minutes per side.

Rest the curry rice for 5 minutes, then serve it with the fried plantain.