Step 1

Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.

Step 2

Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.

Step 3

Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.

Step 4

Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.

Step 5

For the sambal, combine all the ingredients in a small bowl and set aside.

Step 6

Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.