Ingredients

• 2 tablespoons korma curry paste
• 1/2 cup (140g) thick Greek-style yoghurt
• 4 chicken thigh cutlets
• 2 tablespoons whole-egg mayonnaise
• 1 tablespoon mango chutney

Mango rice salad

• 3 cups (600g) cooked basmati rice
• 1 mango, cut into thin wedges
• 1/2 telegraph cucumber, halved, cut into thin wedges
• 1/2 cup coriander leaves
• 2 tablespoons flaked almonds, toasted
• 1/4 cup (60ml) extra virgin olive oil
• Juice of 1 lemon

Method

• Step 1 Combine 1 tablespoon curry paste with 2 tablespoons yoghurt in a bowl. Add chicken, turn to coat with mixture, then marinate in the fridge for 30 minutes.
• Step 2 Combine the remaining curry paste and yoghurt with the mayonnaise and mango chutney in a blender, then whiz to the consistency of thickened cream. Use a little warm water to loosen the mixture if necessary.
• Step 3 Combine the cooked rice with the mango, cucumber, coriander and almonds in a bowl, then season with sea salt and freshly ground black pepper. Add extra virgin olive oil and lemon juice, then gently toss to combine.
• Step 4 Preheat barbecue or chargrill pan to medium-high. Drain the chicken, discarding marinade, then cook, skin-side up first, for 4 minutes each side or until skin is caramelised and chicken is cooked through.
• Step 5 Divide mango rice salad and chicken among plates, then drizzle with coronation sauce to serve.