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Amy's Ginger Fruity Curry with coconut Rice .
Amy's Ginger Fruity Curry with coconut Rice .

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We hope you got benefit from reading it, now let’s go back to amy's ginger fruity curry with coconut rice . recipe. You can have amy's ginger fruity curry with coconut rice . using 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Amy's Ginger Fruity Curry with coconut Rice .:
  1. Prepare 4 chicken breasts - skinned and boned.
  2. Take 2 tbsp plain flour .
  3. Get 1 pinch salt
  4. Provide 1 pinch cracked black pepper .
  5. You need 1 mango
  6. Take 2 oranges
  7. Use 2 1/2 cm / 1inch fresh ginger
  8. Prepare 3 shallots
  9. Get 2 tbsp vegetable oil
  10. Use 3 tsp curry powder .
  11. You need 200 ml / 7fl oz - chicken stock
  12. Use 100 ml / 4fl oz natural yoghurt .
  13. Take 2 tbsp grated coconut
  14. You need 1 fresh lemon sage for garnish
  15. Take 1 cup rice
  16. You need 1 can coconut milk
Instructions to make Amy's Ginger Fruity Curry with coconut Rice .:
  1. Cut the chicken breasts into about 1cm strips . Mix the flour with the salt and cracked pepper in a bowl and add the chicken strips to the flour mix and toss until evenly coated .
  2. Peel the mangos , pineapple , ginger and shallots . Cut the mango flesh off the stone and cut into bite size pieces , peel and segment the oranges , finely chop the ginger and the shallots .
  3. Heat the oil in a large frying pan or a wok . shake off any excess flour from the chicken breasts strips to the pan and fry for 5 minutes over high heat or until browned , once browned remove from the pan with a slotted spoon and set aside till needed .
  4. Fry the shallots and the ginger in the same pan for 2 minutes then add the mango and the orange segments and the curry powder and fry for 1 minute , stirring , then add the chicken stock and bring to the boil then turn down the heat and simmer for 5 minutes . Return the chicken to the pan and add the yoghurt and stir through to combine , season then cover and simmer for 5 minutes .
  5. place rice and coconut milk into a medium saucepan and bring to the boil then turn down to simmer and simmer for about 15-20 minutes or until rice is soft light fluffy and cooked .
  6. Meanwhile dry fry the coconut in a separate fry pan over high heat tossing constantly , don't let it burn , remove from heat and sprinkle over the Prepared curry before serving , serve with coconut Rice and garnish with lemon sage . serve hot and enjoy . :-) .

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