Ingredients
- 2 tsp grated ginger
- 2 tsp grated garlic
- ½ tsp salt
- ½ lemon, juiced
- 100g Greek yoghurt
- 750g skinless, boneless chicken, cut to bite-sized pieces (we used breast and thigh meat)
- 1 tbsp oil
- 1 (500ml) bottle Heinz Curry Tomato Base
- 1 tsp Heinz Tomato Purée
- 150ml chicken stock, or water
- 2 medium tomatoes, each cut into 6 segments
- 160ml coconut cream, plus extra to drizzle
- 2 (250g) pouches microwave basmati rice
- 1 handful coriander leaves
Method
Step 1
Put the ginger, garlic, salt and lemon juice in a large mixing bowl. Whisk in the yoghurt until smooth, add the chicken pieces and mix to fully coat. Set aside for at least 20 mins to marinate or overnight.Step 2
Heat the grill to the highest setting. Pour the oil over a large baking sheet and brush to cover then spread the chicken pieces over in a single layer. Grill for 4 mins on each side, until lightly charred and just cooked. Remove from the grill and set aside.Step 3
Pour the Curry Tomato Base into a pan along with chicken stock and Heinz Tomato Purée and set over a medium heat. Bring to a simmer then add the cooked chicken and fresh tomatoes. Simmer gently for 5 mins until the tomatoes have just softened.Step 4
Stir in the coconut cream, warm through then season to taste.Step 5
Meanwhile, cook the rice to pouch instructions.Step 6
Serve the curry with rice, a drizzle of coconut cream and a sprinkling of coriander leaves.