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Fruity chicken curry
- Preparation and cooking time
- More effort
- Serves 4
A fruity twist on a simple chicken curry- or remove the chicken for a filling, veggie alternative!
- 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
- STEP 1Brown the chicken thighs in a pan with a splash of oil on medium heat. This step can be removed for a veggie curry.
- STEP 2Add 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 3Mix in 2 teaspoons turmeric, 1 teaspoon ginger and a pinch of paprika.
- STEP 4Reduce 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 5Stir 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 6Let simmer for 15 minutes on a low heat.
- STEP 7Boil 300g of rice to serve with the curry.