Step 1

Place chicken in a ceramic or glass bowl. Add paste, half the lemon juice and half the yoghurt. Toss to combine and coat chicken, set aside.

Step 2

Blanch beans in boiling salted water for 2 minutes. Drain, refresh in cold water, drain again. Toss together with mixed leaves, remaining lemon juice, half the oil, salt and pepper.

Step 3

Heat remaining oil in a large non-stick frypan over medium heat. Cook chicken, in batches if necessary, for 1-2 minutes each side or until cooked through. Place salad on plates, top with chicken. Serve with remaining yoghurt, naan and chutney.