Chicken Curry with Spiced Coconut Cream

Chicken Curry with Spiced Coconut Cream
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Chicken Curry with Spiced Coconut Cream Image
A.I PROMPT:
Photography of fried potatoes in spicy sauce, Heinz Double Concentrated Tomato Puree, minimalist worktop, natural light, minimalist composition --ar 4:5 --v 6.0 --s 50 --style raw
Heinz Curry Tomato Base
Passata
Chicken Curry with Spiced Coconut Cream
RECIPE
Serves 4
  • 2 tsp grated ginger
  • 2 tsp grated garlic
  • ½ tsp salt
  • juice of ½ lemon
  • 750g skinless, boneless mix of chicken breast and thighs
  • 100g Greek yoghurt
  • 150ml chicken stock, or water
  • 2 medium tomatoes, each cut into 6 segments
  • 160ml coconut cream
  • Small handful coriander leaves
To serve:
  • Rice
Method:
1. In a bowl, combine ginger, garlic, salt, and lemon. Whisk in yogurt. Cut chicken into chunks, add to the bowl, mix well, and marinate for 20 minutes.
2. Grill chicken on an oiled tray for 7-8 minutes until lightly charred and cooked.
3. Simmer Heinz Curry Tomato Base, tomato puree, stock, cooked chicken, and fresh tomatoes for 5 minutes.
4. Combine coconut cream, season to taste.
5. Serve curry with rice, a drizzle of coconut cream, and coriander leaves.
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