Prep
15-30 mins
Cook
15 MIN
Ingredients
2 tsp
Grated ginger
2 tsp
Grated garlic
1/2 tsp
Salt
-
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
2
Medium tomatoes each cut into 6 segments
160 ml
Coconut cream
1/4 tsp
Garam masala
-
Small handful coriander leaves
-
Rice to serve
Instructions
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.