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To make my mango chicken curry you'll need to finely chop one onion. Then we
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need to prepare two mangoes. Using this glass trick is just the easiest way to
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do that. All you need is a tall wide glass. Then you want to dice the mangoes into roughly half inch cubes. Next dice your
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chicken breasts into roughly 1 inch cubes. Then heat a medium pan over a high heat and add the oil and chicken. Fry for
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around 4 minutes or until the pieces are sealed all the way around, stirring and
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turning the pieces over. Remove and set aside. Then add in the onion and fry over a medium-low heat for
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6 to 8 minutes until softened. Next we're going to add the garlic, ground
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coriander and ginger, salt and pepper and korma paste, followed by the flour and
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fry for one minute stirring. Then increase the heat to high and add in the
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coconut milk. Stirring constantly bring it to a simmer. Next add in the mango chutney and stir it in well. Then add the chicken back in
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and stir until all pieces are coated in the sauce. Finally add in the mango and stir in briefly. Bring back to the boil then
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reduce the heat and simmer for five minutes
