- 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.