Method:

• Combine the yoghurt, mayonnaise, curry powder, cinnamon, turmeric, lemon juice, zest and chutney in a bowl. Mix well and divide in half.
• Mix one half of the marinade with the chicken, place in a Ziplock bag and marinate for 1 hour.
• Preheat the oven to 200°C.
• Mix the chickpeas with the olive oil and the garlic-and-herb spice mix. Place them on a baking tray and roast in the oven for about 30 minutes, until the chickpeas start to turn golden brown. Remove and cool down.
• To make the tomato-and-red-onion salsa, combine all the ingredients.
• Heat a griddle pan over medium heat and cook the chicken fillets for about 3 minutes on each side, until they are cooked through and golden brown.
• To assemble the bowls, divide the rice evenly between four bowls, then add the nectarine slices, cucumber ribbons, and roasted chickpeas. Top each bowl with a grilled chicken fillet, top with salsa and add a generous spoonful of leftover marinade. Garnish with more fresh coriander and serve with poppadums.