Amy's Ginger Fruity Curry with coconut Rice .

Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Amy's Ginger Fruity Curry with coconut Rice .. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Amy's Ginger Fruity Curry with coconut Rice . is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Amy's Ginger Fruity Curry with coconut Rice . estimated approx 20 mins.

To get started with this particular recipe, we have to prepare a few components. You can cook Amy's Ginger Fruity Curry with coconut Rice . using 16 ingredients and 6 steps. Here is how you can achieve it.

yummy :-)

Ingredients and spices that need to be Get to make Amy's Ginger Fruity Curry with coconut Rice .:

1. 4 chicken breasts - skinned and boned.
2. 2 tbsp plain flour .
3. 1 pinch salt
4. 1 pinch cracked black pepper .
5. 1 mango
6. 2 oranges
7. 2 1/2 cm / 1inch fresh ginger
8. 3 shallots
9. 2 tbsp vegetable oil
10. 3 tsp curry powder .
11. 200 ml / 7fl oz - chicken stock
12. 100 ml / 4fl oz natural yoghurt .
13. 2 tbsp grated coconut
14. 1 fresh lemon sage for garnish
15. 1 cup rice
16. 1 can coconut milk

Instructions to make 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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