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1
Cut the chicken breasts into about 1cm strips .
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2
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 .
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3
Peel the mangos , pineapple , ginger and shallots .
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4
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 .
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5
Heat the oil in a large frying pan or a wok .
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6
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 .
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7
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 .
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8
Return the chicken to the pan and add the yoghurt and stir through to combine , season then cover and simmer for 5 minutes .
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9
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 .
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10
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 .
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11
serve hot and enjoy .
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12
:-) .
