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- Spiced Coconut Cream Chicken Curry
Spiced Coconut Cream Chicken Curry
Prep time:
Cook time:
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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.
Tips or serving suggestions
Cover and chill the chicken then leave to marinade for up to 24 hours before grilling. Leftover curry will keep covered and chilled for up to 2 days, gently reheat until piping hot to serve.
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