500g plain yoghurt
4 free-range skinless chicken breasts
½ cucumber, halved, deseeded and sliced
2tbsp fresh mint, roughly chopped
3 spring onions, sliced
3tbsp tikka curry paste
1 clove garlic, crushed
2 x 250g packs ready-to-eat basmati rice
- Put half the yoghurt into a bowl with the curry paste and garlic and mix well. Add the chicken and leave to marinate for 10 min.
- Heat the rice according to pack instructions, allow to cool slightly, then transfer to a bowl with the remaining yoghurt, cucumber, mint and spring onion. Stir well, season to taste and set aside.
- Grill the chicken for 15 min or until cooked through, turning once. Serve with the rice salad and some mango chutney.