Baked Chicken and Butter Bean Curry with Pickled Chilli & Rice by Jamie Oliver

Preheat oven to 170°C. Peel and thinly slice onion. Peel and mince ginger and thinly slice garlic. Dry chicken and dice into bite size pieces. Trim and thinly slice chilli. Pick coriander leaves (discard stems) and roughly chop.

Tip! If you prefer, you can remove the chilli seeds.

Meanwhile, place the vinegar and the remaining chilli in a small bowl and set aside to pickle.

In a medium pot, bring 1¹⁄₂ cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice once the water is absorbed, if it's still a bit firm add a few tbsp of water and continue cooking.

Remove pan from oven carefully and add butter beans and half the coriander (or to taste), stirring to combine and baking a further 8-10 minutes.

Heat the oil in a large, shallow ovenproof pan over high heat. Add chicken, onion, garlic, ginger, curry powder and half the chilli (see tip). Cook, stirring occasionally, for 5-8 minutes or until well browned. Add diced tomato and stir to combine.Place pan in the oven and roast for 15 minutes or until sauce has darkened.

Tip! Adding the chilli to the curry is optional, you can just have it in the pickled garnish if you prefer.

Divide rice between bowls and top with baked curry and any remining coriander to garnish along with pickled chilli. Enjoy!

Preheat oven to 170°C. Peel and thinly slice onion. Peel and mince ginger and thinly slice garlic. Dry chicken and dice into bite size pieces. Trim and thinly slice chilli. Pick coriander leaves (discard stems) and roughly chop.

Tip! If you prefer, you can remove the chilli seeds.

Meanwhile, place the vinegar and the remaining chilli in a small bowl and set aside to pickle.

In a medium pot, bring 1¹⁄₂ cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice once the water is absorbed, if it's still a bit firm add a few tbsp of water and continue cooking.

Remove pan from oven carefully and add butter beans and half the coriander (or to taste), stirring to combine and baking a further 8-10 minutes.

Heat the oil in a large, shallow ovenproof pan over high heat. Add chicken, onion, garlic, ginger, curry powder and half the chilli (see tip). Cook, stirring occasionally, for 5-8 minutes or until well browned. Add diced tomato and stir to combine.Place pan in the oven and roast for 15 minutes or until sauce has darkened.

Tip! Adding the chilli to the curry is optional, you can just have it in the pickled garnish if you prefer.

Divide rice between bowls and top with baked curry and any remining coriander to garnish along with pickled chilli. Enjoy!