2 tbs olive oil
1 brown onion, sliced
3 cloves garlic, crushed
500g chicken breast, diced into bite size pieces
Black pepper, to season
1 large mango, flesh diced
1 cup chicken stock
3 tbs curry powder (English style)
1 cup mango nectar
¾ cup coriander, chopped
3 tbs garlic chives, chopped
2 tbs cornflour, to thicken

Heat the oil in a saucepan on high before adding onion and garlic. Stir until they begin to soften then add the chicken. Sprinkle the chicken generously with pepper before leaving to brown and seal in the juiciness before adding the mango flesh and stirring. Pour in hot stock and add curry powder, keeping boiling, before adding mango nectar. Keep the mixture boiling, adding herbs and letting some of the liquid cook off. Cook for 10 minutes, until the chicken is cooked through then thicken with cornflour to serve. Dish up as you love it; we prefer steamed vegetables, though it would be delightful with coconut sticky rice or mashed potato.

-by Kristy-Lee Biggs