Step 1

Preheat oven to 200C/180C fan-forced. Grease a large roasting pan.

Step 2

Combine yoghurt, garlic, ginger, spices, tomato paste, onion and cream in a large bowl. Place chicken in a separate large bowl. Add 1⁄2 the yoghurt mixture to chicken. Turn to coat. Place chicken in prepared pan. Top with butter. Bake for 25 minutes or until golden.

Step 3

Add rice and stock to remaining yoghurt mixture. Season with salt and pepper. Stir to combine.

Step 4

Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken, skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange beans over rice mixture. Bake, uncovered, for 5 minutes or until beans are just tender.

Step 5

Meanwhile, combine cucumber, coconut, mint and lemon juice in a bowl. Season with salt and pepper.

Step 6

Top chicken mixture with cucumber mixture and extra mint. Serve with lemon wedges, extra yoghurt and mango chutney.