Step 1

Combine the chicken, breadcrumbs and curry paste in a medium bowl. Season with salt and pepper. Divide the mixture into 4 portions and shape into 10cm patties.

Step 2

Use a vegetable peeler to slice the cucumber and carrot lengthways into thin ribbons. Place in a bowl with the coriander and gently toss to combine. Set aside.

Step 3

Heat a large non-stick frying pan over medium heat. Add the turmeric and cumin and cook, stirring, for 1 minute or until aromatic. Transfer to a small bowl. Add the yoghurt and stir to combine.

Step 4

Cook the patties in the same pan for 3-4 minutes each side or until golden brown and cooked through. Remove from heat.

Step 5

Divide bread-roll bases among serving plates and spread evenly with mango chutney. Top with watercress, patties and cucumber mixture. Add a dollop of yoghurt mixture and serve immediately with remaining bread-roll halves.