Fruit and chicken curry

Fruit and chicken curry


5 people made this

About this recipe: First tried this curry two years ago at a mate's house and I have been making it ever since.

meady Glamorgan, Wales, UK

Serves: 4 

  • 4 skinless chicken breast fillets, cut into 1/2" strips
  • 1 mango, cut into chunks
  • 1/2 a pineapple, cored and cut into chunks
  • 1 inch piece fresh root ginger, chopped
  • 1 tablespoon flour
  • salt and pepper to taste
  • 3 shallots or small onions, chopped
  • 2 tablespoons oil
  • 1 tablespoon curry powder
  • 200ml chicken stock
  • 100ml yoghurt
  • 2 tablespoons desiccated coconut

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Mix the flour with the salt and pepper, and toss the chicken in the flour until evenly coated.
  2. Heat the oil in a large frying pan or wok, shake off excess flour from the chicken and add the strips to the pan. Fry for 5 minutes over a high heat, remove from pan and set aside.
  3. Fry the shallots and ginger in the pan for 2 minutes, add the mango, pineapple and curry powder and fry for 1 minute while stirring. Add chicken stock and bring to the boil, turn down the heat and simmer for 5 minutes. Next add the chicken and the yoghurt, season, cover pan and simmer for 5 minutes more.
  4. While that's cooking, dry fry the coconut over a high heat for 1 minute, then sprinkle over curry before serving.


You can buy mango and pineapple chucks already peeled and cored from the supermarket.

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