Preheat oven to 180°C.
In a bowl mix the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce with the plain yoghurt, water and tikka paste until combined.
Thread the chicken fillet strips onto the kebab sticks then pour the tikka yoghurt mix over the kebabs and allow to marinate, covered, in the fridge for 20 minutes.
Boil the rice in lightly salted water until done, drain and then set aside to cool.
Once cooled, mix the cooked rice with the lentils and 3 tablespoons of chopped coriander.
Place the kebabs in a preheated oven for 20 minutes and finish under the grill to brown.
While the kebabs are cooking mix the tomatoes, spring onion, chilli, cucumber and remaining coriander together to make the salsa.
Serve the kebabs on the lentil rice and top with salsa.