How to make this recipe

Preheat your grill to 220° C

Start by preparing the marinade for the chicken by adding the yogurt, half of the paprika and half of the grated ginger into a large mixing bowl.

Mix together before adding the chopped chicken breast and stir to ensure all the chicken pieces are coated. Add some salt and cover with cling film and place in the fridge. If you have enough time, marinade for an hour or up to 24 hours.

Now start to sear the courgette chunks (same size as chicken pieces) on a griddle pan.Start turning the courgette chunks once char lines appear. No need to fully cook the courgette here as they will be thrown into the sauce later.

Meanwhile, add the marinated chicken onto a baking tray and place under the grill for 15 minutes. Once the chicken has a charred, has a crispy exterior and is fully cooked through, remove from grill.  Then add the oil to a large saucepan with the diced onion, coriander stalks and remaining ginger.

Season with salt and gently fry together for around 5 minutes until the onions have softened. Add the garlic to fry for the last few minutes.  Then, add the spices to bloom.

Then add the tomato puree and fry for a couple of minutes before adding the passata & water into the pan. Reduce to a low simmer and set a timer to 20 minutes.

Meanwhile, cook the rinsed brown rice according to the packet instructions.

If you want a smoother curry/takeaway lookalike, add the curry sauce to a blender to blend until smooth. Then transfer back into the pot and add the grilled chicken, charred courgette.

Add yogurt and lime juice. Taste to see if it needs any salt.

Serve with a portion of rice and a sprinkle fresh coriander.