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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, amy's ginger fruity curry with coconut rice .. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Amy's Ginger Fruity Curry with coconut Rice . is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Amy's Ginger Fruity Curry with coconut Rice . is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have amy's ginger fruity curry with coconut rice . using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Amy's Ginger Fruity Curry with coconut Rice .:
  1. Take 4 chicken breasts - skinned and boned.
  2. Prepare 2 tbsp plain flour .
  3. Prepare 1 pinch salt
  4. Make ready 1 pinch cracked black pepper .
  5. Take 1 mango
  6. Get 2 oranges
  7. Make ready 2 1/2 cm / 1inch fresh ginger
  8. Prepare 3 shallots
  9. Prepare 2 tbsp vegetable oil
  10. Take 3 tsp curry powder .
  11. Make ready 200 ml / 7fl oz - chicken stock
  12. Get 100 ml / 4fl oz natural yoghurt .
  13. Make ready 2 tbsp grated coconut
  14. Take 1 fresh lemon sage for garnish
  15. Get 1 cup rice
  16. Take 1 can coconut milk
Steps 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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