Step 1

Preheat oven to 180°C. Combine the chicken and curry paste in a large bowl.

Step 2

Spread rice evenly over the base of a large roasting pan. Pour over the stock. Top with curry leaves. Arrange chicken mixture and cauliflower in a single layer over the rice. Bake for 25 mins or until rice, chicken and cauliflower are golden.

Step 3

Arrange beans around the chicken mixture in the pan. Bake for 5 mins or until the chicken is cooked through and the rice is almost tender. Carefully cover with foil. Set aside for 5 mins to stand.

Step 4

Meanwhile, place the onion, vinegar, sugar and salt in a small bowl and stir to combine. Set aside for 10 mins to soak. Drain well.

Step 5

To make the mint yoghurt, place the yoghurt and mint in a separate small bowl. Stir until well combined. Season.

Step 6

Drizzle the mint yoghurt over the chicken mixture in the pan. Sprinkle with the onion to serve.