Fruity chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 4 chicken thighs, roughly chopped
- 1/2 Mango
- 1/2 small pineapple
- 1 green pepper, de-seeded and roughly chopped
- 1 red onion, roughly chopped
- 2 cloves garlic, crushed and diced
- 2 tablespoons mango yoghurt or Greek yoghurt
- 100ml coconut milk (or your preference)
- 2 teaspoons ground turmeric
- 1 teaspoon ginger
- Paprika to taste
- 1 finger chilli, de-seeded and sliced (optional for spicy or mild)
- 300g rice to serve
Method
step 1
Brown the chicken thighs in a pan with a splash of oil on medium heat. This step can be removed for a veggie curry.step 2
Add in the crushed garlic, onion and pepper. Stir in for 10 minutes until softened. If you would like a spicy curry, add in the chilli now.step 3
Mix in 2 teaspoons turmeric, 1 teaspoon ginger and a pinch of paprika.step 4
Reduce the heat to low and pour in 100ml coconut milk- or any milk of your preference. Let simmer until the colour is consistent and the milk is gently bubbling.step 5
Stir in the mango and pineapple chunks, then add two tablespoons of Greek yoghurt. My preference is The Collective Dairy mango yoghurt to bring out the fruity flavour.step 6
Let simmer for 15 minutes on a low heat.step 7
Boil 300g of rice to serve with the curry.
