Pour the chicken stock in a small sauce pan and bring it to a boil and keep it simmer while you prepare the risotto
Preheat a wok or large skillet with lid. Add in the oil. Tip in the onion, garlic and stir fry until fragrant. Add in the bell pepper, carrots, chicken and curry powder. Continue to stir fry until the chicken started to turn color. Add in the rice and saffron threads continue to stir fry the rice for about 1 minute. Pour in the hot stock a little by little (make sure it's hot, this is important to make nice creamy risotto) and continue to stir until the liquid is absorbed and the rice are tender. Have a taste, the rice shouldn't be hard in the middle
Portion into serving plate and garnish with cilantro leaves. Serve warmed