Combine the peanuts, soy sauce, curry, coconut milk, coriander and mix well.
Rub Vegeta Chicken Stock Powder over the chicken, and place in an oiled tray.
Sprinkle with the peanut mixture and place in oven to cook, on 200º C for 20 minutes.
While this is cooking you can prepare the salad.
Cut the cucumber in half (long ways), remove the seeds and slice thinly.
Add the soybean sprouts, mint, onion, coriander, salt, oil, lime juice and mix well.
Serve the warm meat with the prepared salad.
In the salad you can replace fresh coriander with parsley and peanut oil with other oil, like olive oil.