Ping Coombes’ curry chicken salad

1 Place the chicken between two sheets of baking parchment and using a rolling pin, slightly bash the thighs to flatten them out. This will tenderise the chicken and help it cook more quickly. To make the marinade, mix together the curry paste and coconut milk. Season, then add the chicken and coat it well. Cover and leave in the fridge for at least 30 minutes.

2 Cook the quinoa according to pack instructions. The grains should be loose and not clumpy.

3 Mix the ingredients for the slaw, season and set aside.

4 Mix the ingredients for the spiced dressing, and season to taste.

5 To cook the chicken, heat the oil in a frying pan. Place the chicken, skin-side down, on the pan and fry it over a medium heat until the skin is crisp, about 2-3 minutes.

6 Once the skin is crisp, turn the chicken over and cook the other side for 3-4 minutes, until the chicken is cooked through, the juices run clear and there is no pink meat. Turn off the heat and let the chicken rest in the pan for a few moments. Remove the chicken to a chopping board. Cool slightly and cut into bitesize strips.

7 To assemble the salad, place some quinoa and slaw into shallow serving bowls. Put the sliced chicken next to it and spoon the dressing generously on the side. Serve with the coriander, mint and a wedge of lime.