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Fruity chicken curry

By Sinead Lawson (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4
A fruity twist on a simple chicken curry- or remove the chicken for a filling, veggie alternative!
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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.
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