Preheat your grill to 220 °C
Start by assembling the marinade for the chicken by adding the yogurt, half of the paprika and half of the grated ginger into a large mixing bowl. Combine and add the chopped chicken breast into the mix, add some salt and cover with cling film and place in the fridge. If you have time, marinade for an hour/up to 24 hours.
Sear the courgette chunks (same size as chicken pieces) on a griddle pan for around 8 minutes until 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. You’ll know it’s ready when the chicken has a charred/ crispy exterior and it’s fully cooked through.
Add the oil, diced onion, coriander stalks and remaining ginger into a large saucepan. Season with salt and gently fry for around 5 minutes, or until the onions have softened. Add the garlic to fry for the last few minutes.
Then, add the spices, flour and tomato puree to 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/ a 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, cream and lime juice. Taste to see if it needs any salt and serve with a portion of rice and a sprinkle fresh coriander.