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
2 tablespoons desiccated coconut
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Method Prep:20min › Cook:20min › Ready in:40min
Mix the flour with the salt and pepper, and toss the chicken in the flour until evenly coated.
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.
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.
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.