Make the rice according to the box/bag instructions.
Cut the chicken into 1 inch cubes, season and dredge with the arrowroot starch.
Heat 1 tbsp olive oil in a Dutch oven over high heat. Working in batches, cook the chicken until browned on all sides. Remove with a slotted spoon and set aside.
Reduce heat to medium, add the remaining olive oil and add the onion and stir for 3 minutes or until soft.
Add the carrots, garlic, ginger, lemongrass, fresh turmeric and chilies, and cook for 2 minutes. Add in the soy sauce, worcestershire sauce and simmer. Add the remaining vegetables one by one except for the broccoli.
Return the chicken to the pan, . Add the tamarind and vegetable stock and bring to the boil.
Reduce heat to low, cover and simmer for 90 minutes or until the chicken is tender. Add the broccoli florets and cook for 30 minutes. Remove the lid, increase heat to medium and cook for 10 minutes to reduce liquid by one-quarter. Season, stir in mint and serve with steamed rice.
Loosely adapted from https://www.sbs.com.au/food/recipes/east-timorese-lamb-and-tamarind-stew