Start by heating up the oil and butter in a saucepan over medium-high heat. When the butter starts to melt, add the chicken, paprika, cayenne, onion, celery, green pepper, garlic, and ginger and saute for about 3-4 minutes. Next, toss in the carrots with a pinch of salt and saute for a minute or two before adding the tomatoes, paste, curry, bay leaf, and thyme.
Continue to cook, stirring occasionally, until the tomatoes soften (about three minutes). Then add in the peas and rice and saute for a few more minutes before adding in the stock, bouillon, and salt. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes. When the rice is cooked but still firm, the dish is ready. Garnish with cilantro and serve!