Method

• 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.
• 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.
• 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.

• 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.
• 5.
  Divide mango rice salad and chicken among plates, then drizzle with coronation sauce to serve.