Click on the image, above to submit to Pinterest.
Fruity Chicken Curry
Fruity Chicken Curry is a traditional Indian recipe (from Kerala) for a classic curry of chicken in a chicken stock and yoghurt base with mango, pineapple, ginger and coconut. The full recipe is presented here and I hope you enjoy this classic Indian version of: Fruity Chicken Curry.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFowl RecipesMilk RecipesIndian Recipes
This is a classic curry style from Kerala in the south-west of India.
Ingredients:
4 chicken breast fillets, skinned
1 tbsp plain flour
1 mango
1/2 fresh pineapple
3cm length of fresh ginger
3 shallots, finely chopped
2 tbsp vegetable oil (or ghee)
3 tsp curry powder
200ml chicken stock
100ml natural yoghurt
2 tbsp grated coconut
fresh mint, to garnish
salt and freshly-ground black pepper, to taste
Method:
Cut the chicken into 1cm strips. Season the flour with salt and black pepper then add the chicken pieces and toss to coat evenly.
Peel the mango, pineapple and ginger then slice the mango flesh off the stone and core the pineapple. Cut the fruit into bite-sized pieces then finely chop the ginger.
Heat the oil or ghee in a wok or large frying pan. Shake any excess four from the chicken then add to the pan and fry for about 5 minutes over high heat, or until nicely browned all over. Remove from the pan with a slotted spoon and set aside.
Add the shallots and ginger to the pan and fry for 2 minutes. Add the fruit and curry powder then fry for 1 minute more, stirring. Add the chicken stock and bring the mixture to a boil.
Reduce the heat and simmer for 5 minutes then return the chicken to the pan and stir in the yoghurt. Adjust the seasoning to taste, cover and cook for about 5 minutes, or until the chicken is tender and the flavours have had a chance to meld.
In the meantime, dry fry the coconut in a frying pan over high heat. Sprinkle over the curry powder, stir to combine and turn into a warmed dish.
Garnish with fresh mint and serve accompanied by rice.
