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Fruity Chicken



Fruity Chicken


(Serves 4)

4 chicken breasts. Skinned and boned

1 tbsp plain flour

Salt and black pepper

1 Mango

A flesh pineapple

2.5cm fresh ginger

3 Shallots

2 tbsp vegetable oil or ghee

3 tsp curry powder

200 ml chicken stock

100 ml natural yoghurt

2 tbsp grated coconut

Fresh mint, to garnish



Tender pieces of chicken in a creamy sauce flavored with spices ginger, fresh pineapple, juicy mango and roasted coconut

Cut the chicken breasts into lcm strips. Mix the flour with the salt and pepper on a plate, add the chicken strips and toss until evenly coated. Peel the mango, pineapple, ginger and shallots. Cut the mango Flesh off the stone, core the pineapple and cut both fruit into bite- Sized pieces. Finely chop the ginger and the shallots. Heat the oil in a large frying pan or wok. Shake off any excess flour from the chicken and add the strips to the pan. Fry for 5 minutes over high heat or until browned Remove from the pan with a slotted spoon and set aside .Fry the shallots and ginger in the pan for 2 minutes. Add the fruit and curry-powder and fry for 1 minute, stirring Add chicken stock and bring to the boil. Turn down the heat and simmer for 5 minutes. Return the chicken and stir in the yoghurt. Season. Cover and simmer for 5 minutes .Meanwhile, dry-fry the coconut in a flying pan over high heat. Sprinkle over the curry before serving. Garnish with mint