Tandoori chicken and vegetable stir-fry

1 Combine tandoori paste and 2 tablespoons of the yoghurt in a large bowl. Add chicken and mushrooms. Stir to combine.

2 Place a large non-stick frying pan over a high heat. Spray with oil then add half the chicken mixture. Cook for 4-5 minutes, stirring occasionally or until golden and cooked. Transfer to a plate and keep warm. Respray with oil and add the remaining chicken mixture. Return all chicken mixture to pan and add peas. Heat through.

3 Meanwhile, combine chopped mint and the remaining yoghurt in a small bowl. Combine cucumber, onion and tomatoes in a medium-sized bowl. Serve chicken with cucumber mixture, rice, chutney and minted yoghurt. Garnish with extra mint.