Method

1. Make 2 slashes in the thickest part of each chicken fillet. Combine curry paste and 1/4 cup of the yoghurt in a bowl. Divide this mixture into one large and one small bowl. Set aside the small bowl. Place chicken in large bowl and stir to coat with the curry mixture.
2. Line an oven grill plate with a double thickness of foil and turn up sides slightly. Place chicken on prepared grill plate, slashed side down and cook under a high heat for 5 minutes. Turn chicken and smear top with reserved curry mixture. Continue to grill until chicken is cooked through.
3. Meanwhile, squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 90 seconds (850W). Place rice in a heatproof bowl
4. Heat spinach, as directed on packet and coarsely chop. Add to rice, along with lemon juice. Stir to combine.
5. Combine remaining yogurt with chopped mint. Serve chicken with spinach rice, cucumber and minted yogurt. Sprinkle with mint and nuts.