Chicken And Mango

• 200ml water
• 75g dried mango pieces
• 2 tbsp lemon juice

  Bring to the boil; boil gently until reduced to a thick sauce. Tip into a blender.

• 2 garlic cloves, roughly chopped
• 10g ginger, roughly chopped
• 1 tbsp tomato puree
• 2 tbsp plain yoghurt

  Add to the blender and blend until smooth; reserve.

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• 1 onion, finely sliced

  Low heat: sweat the onions for 10 minutes; remove the lid, turn the heat up slightly and fry for 5 minutes more until golden.

• 1 tsp coriander, ground
• 1 tsp cumin, ground
• 1/2 tsp turmeric
• 1/4 tsp ground cardamon
• 1/2 tsp fenugreek seeds, ground
• 1/2 tsp chilli flakes

  Low heat: fry for 2 minutes, stirring continously.

• 300g chicken, diced

  High heat: fry until sealed.

• 250ml coconut cream, thick
• 150ml single cream
• 75g dried mango pieces
• Reserved mango sauce.

  Bring to the boil, then reduce the heat and simmer for 20 minutes, stirring often to prevent catching.