Blistered Tomato Chicken Tacos

Method

1. Set the whole tomatoes and the green chilli straight onto a dry pan over a high flame and leave them there, rolling them over every couple of minutes, until the skins split and go black in patches.
2. Cut the chicken breast into strips a finger wide and turn them through the turmeric, cumin, Kashmiri chilli, the grated ginger and the salt until the colour is even to the edges.
3. Slip the blackened skins off the tomatoes and pull the stalk from the chilli, then crush the two together with the coriander and the lime juice. Leave the chutney rough and seedy — worked smooth it turns watery.
4. Get the garlic-infused oil hot in a heavy pan and lay the chicken out in one uncrowded layer. Three minutes on the first side, three on the second, then a last minute of tossing until the spice has caught and the strips are white all the way through.
5. With the chicken on the heat, put the corn tortillas on a second dry burner and turn each one twice over about three minutes, until they steam and bend without snapping.
6. Take the pan, the chutney and the warm tortillas to the table and build each taco as you pick it up, spooning the chutney on last so it has no time to soak into the corn.