• 6 skinless chicken thigh fillets, trimmed of fat, halved
• 120g skim-milk yoghurt
• 3 tbs masala curry paste
• 3 tbs roughly chopped coriander leaves, plus 1/2 firmly packed cup whole leaves to serve
• 3 vine-ripened tomatoes, sliced
• 1 telegraph cucumber, sliced on an angle
• 1 small white onion, thinly sliced
• Juice of 1 lemon
• 2 tsp olive oil

Preparation

1. Combine the chicken, yoghurt, curry paste and chopped coriander leaves in a large bowl, season with sea salt and toss well to combine.
2. Preheat a barbecue or chargrill pan on medium-high heat and cook the chicken fillets, turning occasionally, for 6 minutes or until cooked through. Transfer chicken to a large plate, cover with foil and leave to rest for 3 minutes.
3. Meanwhile, divide sliced tomato, cucumber, onion and coriander leaves among 4 serving plates, drizzle with lemon juice and olive oil and season with sea salt and black pepper. Top with chicken and serve immediately.