Combine yoghurt, curry paste and coriander in a bowl and coat chicken well. Cover, refrigerate and marinate for at least 30 minutes. Grill for 20-25 minutes until cooked, turning occasionally.
Cook rice according to pack directions and drain. Stir through butter, extra curry paste, coriander, cashews and sultanas.
Combine grated cucumber with yoghurt to create cucumber raita.
Serve chicken on a bed of rice accompanied by cucumber raita and steamed green beans.