Pre-heat oven 180 C. Heat oil in large fry pan over medium high heat. Cook chicken pieces in batches turning for 5 minutes or until browned. Remove from the dish. Cook onion for 3 minutes until softened. Add curry paste and rice. Stir to coat. Return chicken to dish. Combine stock and water and add to dish. Stir to combine. Cover tightly with foil and bake for 20 minutes or until chicken is cooked through. Add peas, lentils and ¼ cup of water if needed. Bake for 5 minutes or until rice is tender. Stir in parsley and serve.