Recipe: Perfect Amy's Ginger Fruity Curry with coconut Rice .

Amy's Ginger Fruity Curry with coconut Rice .. Amy's Ginger Fruity Curry with coconut Rice. yummy :-) ladybird. Incredible yellow curry chicken and rice made in one pot with plenty of veggies and delicious flavors from coconut milk, ginger, garlic and turmeric! It's to taste of salt and pepper.

Red Lentil Turnip Curry (Rice Cooker Version) Super simple and delicious. Curry is thick and delicious even without added cream or milk. Place all ingredients in rice cooker and cook in normal white rice mode. You can have Amy's Ginger Fruity Curry with coconut Rice . using 16 ingredients and 6 steps. Here is how you cook it.

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

It's 4 of chicken breasts - skinned and boned..
Prepare 2 tbsp of plain flour ..
Prepare 1 pinch of salt.
It's 1 pinch of cracked black pepper ..
It's 1 of mango.
You need 2 of oranges.
It's 2 1/2 of cm / 1inch fresh ginger.
Prepare 3 of shallots.
Prepare 2 tbsp of vegetable oil.
You need 3 tsp of curry powder ..
You need 200 ml of / 7fl oz - chicken stock.
It's 100 ml of / 4fl oz natural yoghurt ..
You need 2 tbsp of grated coconut.
It's 1 of fresh lemon sage for garnish.
You need 1 cup of rice.
You need 1 can of coconut milk.

Add turmeric, chili, and roasted curry powders. Add boiled jack fruit (with water) and mix with the spices along with goraka paste. Lastly add roasted coconut mixture and stir gently. Serve hot with white rice or yellow rice.

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

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 ..
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 ..
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 ..
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 ..
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 ..
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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