Open each chicken breast out and cover with nonstick baking paper. Use a rolling pin to bash out the thicker parts of each breast evenly until they are about 2·5cm (1in) thick. Put the chicken in a non-metallic dish and add the yogurt, garlic, garam masala and curry paste. Mix, cover and chill for at least 20 minutes or up to 8 hours.
To make the salad, toast the coriander seeds in a dry pan until just fragrant. Tip into a bowl with the carrots, chickpeas, honey and olive oil. Stir in the juice of up to half a lemon to taste (you may not want to add all of it), and the mint. Season to taste.
Heat a dry griddle or frying pan until smoking hot, or a barbecue until medium hot. Add the finely chopped mint to the chicken along with the lemon juice and melted butter. Add the chicken to the pan or grill, spacing the breasts out well. Cook for 4-5 minutes on each side, until slightly charred in places and cooked through with no pink showing. Do this in 2 batches if the pan isn't big enough. Rest on a warm plate for 5 minutes, then slice and serve with the chickpea salad and some naan or steamed rice, if you like.
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As seen in a Real Food recipe card
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