Step 1:

Mix 2 tbsp. curry powder and the garlic granules with the Greek yogurt.

Step 2:

Add the chicken to the yogurt and mix well. Leave to marinate in the fridge for at least 30 minutes or longer

Step 3:

To make the sauce, add 2 tbsp. olive oil, garlic, ginger, curry powder and coriander stalks to a non-stick pan, and cook on a gentle heat for a few minutes. Add the onions, carrot, sweet potato and gently fry for a further 10 minutes.

Step 4:

Add 850ml boiling water with the stock cube dissolved in it. Let the sauce simmer for approx. 15-20 minutes or until the sauce thickens.

Step 5:

Meanwhile, place the wholemeal bread in a food processor and whizz until bread crumbs form.

Step 6:

Preheat the oven to 220°C (200°C Fan)

Step 7:

Remove the chicken from the fridge. take each mini fillet and coat in the breadcrumbs. Place on a non-stick baking sheet. Repeat using all the mini fillets, spreading them out well.

Step 8:

Once coated, spray the mini fillets with a few sprays of oil and put in the oven for 20 minutes.

Step 9:

To make the pickled cucumber, add the chili, mint, spring onions and squeeze of lime juice to a small bowl. Stir in the cucumber ribbons and season well.

Step 10:

Cook the rice according to the pack instructions.

Step 11:

Serve the rice, cucumber, chicken and sauce, and sprinkle with the remaining coriander leaves.