Preheat oven to 220C fan.

Crush the cherry tomatoes in your hands to get rid of most of the seeds. Do this in the sink as they can splatter.

Add tomatoes to a 30 x 23cm baking tray/dish with the chillies, oil, butter and lemon juice. Mix and set aside.

For the marinade, add the maple syrup, curry, salt, urfa and pepper to a large bowl and mix together.

Place a large piece of parchment on your work surface. Pat the chicken breasts dry, then one at a time, place a breast on one side of the parchment. With one hand holding the breast steady, use a sharp knife to carefully slice into the thickest side, cutting almost all the way through, but not completely. Then, open the two halves like a book so it lays flat.

Drizzle the breast with a little oil (so the parchment doesn’t stick to it), then cover it with the other half of parchment. Use a rolling pin to evenly pound the chicken so it’s about 2 cm thick.

Add the chicken to the bowl with the marinade. Repeat with the other breast. Mix the chicken breasts and marinade together until evenly coated.

Place the chicken pieces flat in the tray, making sure the tomatoes are spaced evenly around.

Bake for 10-15 mins, until the chicken is browned and the tomatoes are beginning to blacken in parts.

Transfer chicken to a platter. Add the basil, garlic and the juice of half a lime to the tray with the tomatoes and stir, then spoon over the chicken.

Finish with a sprinkle of urfa + squeeze over some lime juice.

Chop up the birdseye chilli