To make the chermoula, place all ingredients in the food processor with the exception of the olive oil. ‘Whizz’ to combine.
Slowly drizzle in the olive oil and ‘whizz’ again until you have a smooth paste.
Marinate the chicken in the chermoula (if time permits) for a minimum of an hour. Store in the refrigerator until ready to cook. If you don’t have time to marinate, all will still end well – that’s a promise.
Heat a frying pan or cast iron pot over a low heat.
Add the oil and when it is warm, add the onion. Cook for 5-7 minutes until aromatic and softened, stirring often.
Add the ginger and garlic and cook for another minute or two, stirring always. Add the green curry paste & stir.
Turn the heat up to medium-high. Add the chermoula marinated chicken and cook the chicken for a few minutes, to seal it and give it a little colour. Add the coconut cream, sugar and fish sauce.
Simmer for approximately 10 minutes and then add the halved cherry tomatoes. Simmer for a final 10 minutes.
Allow the chermoula curry to rest for five minutes, with a lid on. Then add the juice of a lime and season, to taste.
Serve warm, tucked inside warm pitta or flatbreads.
Other lovely additions are thin slices of red onion, lime infused yoghurt and fresh herbs.