This fruity curry is a speciality of the Kerala region of India. The sweet acidity of the fresh fruit gives the spices an extra zing, whilst also tenderising the meat. Make this curry either as spicy as you dare or reduce the spices for a warming flavour rich sauce. The quantity of natural yoghurt can be decreased to a quarter if you are watching the calories, but even without doing so, this is an ideal recipe for those on a low fat diet. The quantities shown serve 2. This is ideally served with steamed rice.
- 1 Onion, chopped
- 2.5 cm Fresh ginger, finely chopped
- 200g Fresh chicken, diced
- 1 Mango, stoned and diced
- 1/4 Fresh pineapple, cored and diced
- 2 tbsp Raisins
- 3 tbsp Dessicated coconut
- 2 Chicken stock cubes
- 4 tsp Garam masala
- 200ml Natural yoghurt
- Chilli sauce
- 1/2 tsp Cumin
- Lightly fry the onion and ginger together until softened. Add the chicken and fry until cooked through.
- Add the mango and pineapple, and fry for a further 3 minutes.
- Add the stock cubes, spices to taste, 200ml of water, dessicated coconut and raisins. Bring to the boil and simmer for 10 minutes, stirring occasionally.
- Stir the yoghurt through the curry and serve with rice.