Chicken and Fruit Curry

The last in my trilogy of fruity recipes – it’s amazing what can be triggered by a special offer on mangoes.

I love curries as long as they’re not too spicy and I remember a friend of mine used to make a delicious one using fruit but we have lost touch and I was unable to ask her for the recipe.  So I made it up and, though I say it myself, it was a triumph.  If you don’t like coconut milk, you could use cream but the coconut isn’t overwhelming, it just gives a lovely, background taste.  This makes four very generous portions.


1 medium pan or frying pan
1 x medium pan with a lid
1 x large pan for the rice

4oz / 120g butter
a little oil to stop the butter browning
3 x chicken breasts – chopped
2 x great dollops of mild curry paste (I used Patak’s and it was perfect)
1 large onion – chopped
1 x medium or 2 small apples – peeled, cored and chopped into chunks
1 x mango – peeled and chopped into chunks
1 large or 2 small bananas – peeled and thickly sliced
1 handful of sultanas
½ pint / 300ml coconut milk

Melt 2ox / 60g of the butter in the medium pan or frying pan and add a little oil
Cook the chopped chicken until it is nicely browned
Add the curry paste, cook for about 1 minute then set aside
Melt the remaining 2oz / 60g butter in a pan
Add the onion and cook until soft
Add the remaining fruit and cook over a medium heat for about 5 minutes
Stir in the coconut milk, bring to the boil and cook, stirring, for about 1 minute
Turn down the heat and add the chicken with the curry paste
Cover the pan and leave to simmer gently
Put the rice on to cook and they should be ready at the same time


Filed under Food, Recipes

7 responses to “Chicken and Fruit Curry

  1. Kay Guest

    I use pineapple instead of bananas and curry powder instead of curry paste. Sprinkle coconut over the top and serve over Jasmine rice!

    • wartimehousewife

      Welcome Kay Guest and thanks for that variation, I bet that tastes lovely. It’s also a reminder that good food can be made using what you have in the cupboard or what’s on special offer at the shops. If you haven’t got mangos or they’re too expensive use peaches and there’s nothing wrong with using tinned ones either. Hope you keep reading, Kay.

  2. Sue

    Amazingly I have every single ingredient in my kitchen including two varieties of Pataks. I think it will be a bit too fruity for our taste, maybe I’ll stick to mango only.

    • wartimehousewife

      Hi Sue – the sweetness isn’t overwhelming and the banana pulps down and every so often you just get a welcome glimpse of it… I should have been a wine writer!!! Oh yah I’m getting background coconut with a welcome glimpse of banana….. Let me know what you use and how it tastes. Actually if one had some unripe bananas I guess they would behave like plantains in the cooking.

  3. Homequeen

    OOOOh! That’s a keeper! I live in a land where mangoes grow ten-a-penny!
    I love mangoes and just adore curry of any kind. I occasionally make a mild curry, and I put plenty yoghurt and fresh ginger in it, though I’ve never tried the mango. I can’t get Patak’s pastes here, though I do tend to use a Sharwood’s mild paste and add extra yoghurt and coriander leaves. I leave the chicken in it for a wee while before cooking. The flavour’s always out of this world.
    I’m trying your recipe at the weekend. Thanks!

    • wartimehousewife

      Welcome Homequeen. I adore mangoes but they are so expensive in the shops so I envy your easy access to them Let me know how your curry goes and I hope you keep reading.

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