Brush the chicken with the unami paste and sauté in a small pot until browned from all sides. Remove the chicken from the pan and add the dice vegetables and curry, sauté until lightly browned than add the chicken again and wine. Reduce wine by half add the tomato pulp and sinner covered until chicken in cooked through. Now add the milk and reduce until sauce is of a stew consistency. Boil the rice drain well and then mix in the coriander, butter and season well. Serve on the side of the stew.