Method
Preheat oven to 170°C.
Heat the oil in a large, shallow ovenproof pan over high heat. Add chicken, onion, garlic, ginger, curry powder and half the chilies. Cook, stirring occasionally, for 15 minutes or until well browned. Add tomato and stir to combine.
Place pan in the oven and roast for 20 minutes or until sauce is darkened and sticky.
Meanwhile, place the vinegar and the remaining chili in a small bowl and set aside for 30 minutes to pickle. Stir in coconut milk and roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.
Remove pan from oven. Reserving 1/3 cup (80ml) liquid, rinse and drain butter beans. Add beans and reserved liquid to curry and return to oven for a further 10 minutes or until reduced slightly.
Serve curry with rice, coriander, lime wedges and pickled chilli.
