Cut the chicken breasts into strips.
Mix flour, curry powder, salt and pepper in a deep bowl. Add chicken and toss in bowl until all the picese are fully coated evenly.
Peel the pineapple, ginger and shallots. Core the pineapple and cut into bite sized pieces. Finely chop the ginger and the shallots.
Heat some oil in a wok. Shake off any excess flour from the chicken and add to the wok. Fry for 5 minutess over a high heat or until browned. Remove from the wok with a slotted spoon and set aside until your ready to add to your curry.
Fry the shallots and ginger in the wok for 2 minutes, add the fruit and the rest of the curry powder and fry for 1 min. Add the chicken stock and bring to the boil. Turn down the heat and simmer for 5 minutes, add the mango chutney and then the chicken, peas and stir in the yogurt. Taste and season. Cover and simmer for 5-10minutes.
Serve with rice or chips and naan bread.
Tips: Make sure you dont cut your chicken too thick, as you will have pieces that aren't cooked if you do.
If you dont have a wok, a large frying pan will do the same job.
Make sure you move the chicken around when first cooking so it doesn't stick or get burned.
I like to add about a cup of pure pineapple juice so it becomes really fruity and at the same time spicy too.
If your curry sauce just wont thicken try adding a little more flour to the wok and whisk until you get the consistency you are looking for.
I sometimes add a handful of sliced closed cup mushrooms for a different texture.
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