Place the tomato, onion, ginger, garlic, chilli, cumin, coriander and turmeric into a blender

Add salt and pepper and then blitz until you have a rough paste

Use a third of the paste to rub into the chicken and set aside the rest of the paste for the curry

Place the chicken into a dish, cover and refrigerate for at least an hour, or up to 5 hours

Preheat your grill to the highest setting

Line a baking dish with foil and place the chicken into the dish, skin side up

Grill for 15 minutes then turn over and grill for a further 5 minutes

Remove from the oven and set aside

While you are doing this, place the coconut oil into a large sauté pan that has a lid

Leave to melt over a medium temperature and then add the rest of the paste

Cook for 10 minutes, stirring occasionally then increase the temperature and cook for a further 3 minutes

Add the coconut milk and stir to combine

Reduce the temperature and leave to simmer for 25 minutes

Add the chicken and pan juices to the mixture, bring to a simmer and then cover

Leave to cook for 5 minutes, adjust the seasoning and then add the lemon juice

Give it a quick stir, sprinkle the coriander over the chicken and serve with naan bread