Heat oven to 200°C. Halve and finely slice the onion, finely chop the coriander stems, then grate the garlic and ginger. Heat oil in a small frying pan and add the onions, cook for about 10 min until taking on a bit of colour, then add the coriander stems, ginger and garlic.

Rinse the rice until the water runs clear, then add to a deep casserole dish or tray (around 20x30cm) along with the fried onions. Pour in the chicken stock, cherry tomatoes and diced butter, then season with salt and pepper before mixing well.

Slash the skin of the chicken. Mix the curry paste with 2 tbsp oil and rub all over the chicken thighs, getting right into the cuts and season with salt and pepper. Pop the chicken on top of the rice and cover with tin foil. Bake for 30 mins.

After 30 mins, uncover the rice and put back in the oven for 15 mins, until the chicken skin is nice and crispy. Whilst you’re waiting, mix the mango chutney and yoghurt.

Finely slice the chilli. Take the tray out of the oven and scatter with coriander leaves, chilli and mango yoghurt. Serve with citrus wedges.