Bring a saucepan with 500 ml water and the stock cube to the boil. Reduce the heat.
Slice the chicken fillet into cubes and season with the salt and pepper. Slice the mushrooms. Slice the chorizo. Thinly slice the garlic.
Heat the olive oil in a pan and fry the chicken on a high heat for 3 minutes until golden brown. Add the mushrooms and chorizo and fry for 3 minutes. Add the rice, garlic and curry powder (or cajun seasoning) and fry for 1 minute. Pour the water into the pan. Put the lid on the pan and simmer on a low heat for approx. 12 minutes. Stir regularly.
Meanwhile, remove the papery husk from the physalis berries and rinse them. Add the berries to the pan and cook for another 3 minutes. Slice the spring onion into rings. Sprinkle the spring onion over the dish when the rice is cooked.
