Chicken curry with spiced coconut cream

4 Servings


35 MIN


15-30 mins


15 MIN


2 tsp

Grated ginger

2 tsp

Grated garlic

1/2 tsp



Juice of ½ lemon

750 g

Skinless boneless mix of chicken breast and thighs

100 g

Greek yoghurt


1x500,ml bottle Heinz curry tomato base

1 tsp

Heinz tomato puree

150 ml

Chicken stock or water


Medium tomatoes each cut into 6 segments

160 ml

Coconut cream

1/4 tsp

Garam masala


Small handful coriander leaves


Rice to serve


Step 1

In a large mixing bowl combine the ginger garlic salt and lemon. Then whisk in yogurt. Cut the chicken into bite sized chunks and add to the bowl. Mix well and set aside for at least 20 minutes to marinate.

Step 2

Heat your grill to the highest setting. Oil a large baking tray and spread the chicken pieces out on the tray. Place under the grill and cook for 4 minutes. Turn the chicken pieces and cook for another 3-4 minutes until the chicken is lightly charred and just cooked.

Step 3

Pour the Heinz Curry Tomato Base into a saucepan along with chicken stock and Heinz Tomato Puree. Bring to a simmer over a medium heat. Add the cooked chicken and fresh tomatoes. Simmer gently for 5 minutes until the tomatoes have softened.

Step 4

While the curry is simmering combine the coconut cream and garam masala. Season to taste.

Step 5

Serve the curry with boiled rice a drizzle of coconut cream and a sprinkling of coriander leaves.