Fruity Chicken Curry

This classic popular dish is perfect for family suppers, using tender pieces of chicken served in a delicious tasty curry sauce.

Country of Origin:
Preparation Time: 20 Minutes


Chicken Breast (cooked, cubed or sliced)    250 grams 500 grams 750 grams
Onions (diced)    50 grams 100 grams 150 grams
Cauliflower (pureed)    50 grams 100 grams 150 grams
Carrots (pureed)    50 grams 100 grams 150 grams
Curry Powder    15 ml 30 ml 45 ml
Tomato Paste    30 ml 60 ml 90 ml
Coconut Milk (unsweetened)    400 ml 800 ml 1200 ml
Mango Chutney    15 ml 30 ml 45 ml
Tomatoes (chopped canned)    400 grams 800 grams 1200 grams
Oil (olive)    15 ml 30 ml 45 ml

1. Wash and dry all vegetables well. 2. Peel and finely dice the onions. Prepare the cauliflower and carrots. 3. Cook the cauliflower and carrots in boiling water until very soft. Puree or mash together. 4. In a large saucepan, heat the vegetable oil over a medium heat. Gently cook the onions without colouring stirring often. Add the curry powder and mango chutney at this stage and cook, stirring constantly for approximately 1 minute. 5. Stir in the coconut milk, tomatoes and tomato paste. Add the pureed vegetables and cook for a further 5 minutes or until slightly thickened stirring occasionally. 6. Add the cooked chicken adjust the seasoning to taste Cook until piping hot. 7. Serve with boiled rice.

Serving Suggestion

Variety of rice dishes, bombay potatoes, mango chutney and poppadoms.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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