Add the tomatoes, red pepper, one of the red onions, and the chillies to a blender and blend until smooth.
In a pot over medium heat, add 2 tablespoons oil, the second onion (diced), chicken, and curry powder. Cook for about 8 to 10 minutes, until onions are soft and chicken has browned. Remove the chicken from the pot and set aside.
Raise heat to medium-high, and in the same pot, add pureed tomato mixture, cooking until reduced by half. Add the remaining oil, and cook sauce for 8 to 10 minutes.
Stir in chicken, along with pasta rice, water, chicken stock and thyme. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for about 10 minutes, until pasta rice is done. Once cooked, fluff up pasta rice and serve with side salad and beans of your choice.