Easiest Way to Make Speedy Amy's Ginger Fruity Curry with coconut Rice .

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, amy's ginger fruity curry with coconut rice .. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Amy's Ginger Fruity Curry with coconut Rice . is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Amy's Ginger Fruity Curry with coconut Rice . is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook amy's ginger fruity curry with coconut rice . using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Amy's Ginger Fruity Curry with coconut Rice .:

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