Fruit and chicken curry

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


    Glamorgan, Wales, UK
    8 people made this

    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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