Chicken Mango Curry

2 - 3 chicken breasts cut into bite sized pieces
1/4 c flour
salt and pepper
2 T olive oil
1 mango, cut into bite sized pieces
1 can pineapple chunks, drained, but save the juice
1" fresh ginger, grated, or finely minced
1 small onion, diced
3 t curry powder
1 c chicken stock
1/2 c plain or vanilla yoghurt

Coat chicken pieces in flour with salt and pepper. Shake off excess flour. Heat oil in large skillet. Brown chicken for several minutes. Remove from pan and set aside. Brown onions in skillet along with fresh ginger for a several minutes. Add mango, pineapple, and curry powder and cook for 1 minute while stirring. Add juice from pineapple and chicken stock and bring to a boil. Turn down heat and simmer for 5 minutes. Return chicken to pan and stir in yoghurt. Cover and simmer for 5 minutes. Serve over rice.