Fruity Chicken Curry

1)cut the chicken into 1/2 in strips.put the flour on a plate,add the chicken strips and toss until evenly coated.
2)pell the mango,pineapple,ginger and shallots.cut the mango flesh off the stone,core the pineapple and cut both fruits into bite size pieces.finely chop the ginger and shallots.
3)heat the oil in a large frying pan or wok.shake off any excess flour from the chicken and add the strips to the pan.fry for 5 minutes over high heat or until browned.remove from the pan with a slotted spoon and set aside.
4)fry the shallots and ginger in the pan for 2 minutes.add the fruit and curry powder and fry for 1 minute stiring.add the chicken stock and bring to the boil.turn down the heat and simmer for 5 minutes.return the chicken and stir in the yoghurt.cover and simmer for 5 minutes.
5)meanwhile,dry-fry the coconut in a pan over a high heat.sprinkle over the curry before serving.garnish with mint