Cook the chicken breasts with the curry powder and 1 tbsp of oil. Heat a large non-stick pan and cook the chicken for 5-6 minutes on each side until it’s golden and cooked through, then cut it into strips.
Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, mix with the cucumber, watercress, chicken, and most of the sliced almonds. Divide into two bowls, sprinkle with the remaining almonds and enjoy with crusty bread on the side.