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Fruity Chicken Curry & Coconut Basmati Rice

Fruity Chicken Curry & Coconut Basmati Rice

Serve with lobster instead of chicken for a more premium menu option.

This dish can be gluten free if you use gluten free stock.

  • Easy
  • Serves 2





  • 2 free range chicken breasts
  • 1 tbsp plain flour
  • Salt and pepper
  • 50g salted butter
  • 1 tbsp sunflower oil

Coconut Rice

  • 150ml coconut milk
  • 125g Tilda Pure Basmati Rice

Curry Sauce

  • 50g butter
  • 1⁄2 small onion, finely chopped
  • 2 pineapple rings, drained and diced
  • 1 small banana, cubed
  • 1 firm apple, peeled and diced
  • 2 tbsp medium curry powder
  • 1 tbsp desiccated coconut
  • 75ml chicken stock (use gluten free variety to keep dish GF)
  • 75ml coconut milk
  • Salt and black pepper
  • 50g sultana


  1. Cut the chicken breast into large chunks.

  2. Lightly flour and season the chicken chunks.

  3. Heat half the butter and oil in a pan and cook the chicken until golden brown, this should take about 10-12 minutes.

  4. Melt half the butter in a large saucepan and add the onion, pineapple, banana and half the apple.

  5. Add the curry powder, desiccated coconut, coconut milk and stock. Bring to the boil and simmer for 20 minutes. Pass through a sieve to form a smooth glossy sauce.

  6. Melt the remaining butter and gently cook the apples and sultanas for 5 minutes just until softened. Add to the smooth curry sauce.

  7. Rinse the rice in cold water. Place into a pan and just cover with cold water. Add the coconut milk and boil for 10 minutes or until the rice is just cooked. Drain.

  8. Spoon the rice onto a plate topped with the chicken and with a drizzle of sauce.

  9. Serve with a tomato and red onion salad.