Heat the oil in a large saucepan over a moderately high heat. Add the onion, garlic, capsicum and chicken and cook, stirring, for 4–5 minutes, or until the chicken has lost its raw look and the vegetables have softened slightly.
Add the mushrooms, zucchini, rice and spices. Cook, stirring, for 1 minute.
Pour in the coconut milk and hot stock, and season with salt and pepper to taste. Bring to the boil, then cover, reduce the heat and simmer for 10–15 minutes, or until the rice is tender and has absorbed the liquid.
Remove from the heat. Stir in the chopped coriander, then cover again and leave to stand for 5 minutes. Serve hot, garnished with coriander sprigs.