• 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 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating