Instructions

ü  Season the chicken and brown the chicken in a pot with a splash of oil on medium heat. Remove the chicken and let it rest.

ü  Add in couple of crushed garlic, sliced onion, few leaves of rampa, curry leaves in same pot that you browned the chicken and stir until softened. Then add the chicken back into the same pot.

ü  Add 2 teaspoons of turmeric, 2 teaspoon of mild curry powder, 1 teaspoon of chopped ginger and a pinch of paprika. If you would like a spicy curry, add in the chili now. Mix it well.

ü  Reduce the heat to low and pour in 100ml (or adequate amount) of coconut milk. Let simmer until the color is consistent and the milk is gently bubbling.

ü  Stir in your fruit (we put mango, pineapple chunks, apple chunks, banana chunks) then add two tablespoons of yoghurt to bring out the fruity flavor.

Let simmer for 15 minutes on a low heat and serve the curry on rice (we made Basmati Rice)