Serves 4

• Half a cooked chicken, stripped
• 1 tbsp Olive oil
• 2 medium onions, sliced
• 3 cloves of garlic, sliced
• 3 tbsp curry powder
• 1 red chilli, sliced
• 400ml can coconut milk (reduced fat)
• 200ml chicken stock
• 400g basmati rice
• 1 mango, peeled, stoned and sliced
• 50g raisins
• handful coriander
• handful flaked almonds

1.  Fry onions in the oil for 5 mins until golden and starting to soften.
2.  Add garlic and curry powder and cook for another 2 mins.
3. Stir in the chicken, chilli, coconut milk and stock and bring to the boil.
4. Season with salt to taste and add rice, stirring.
5. Cover and simmer for 15 mins until all the liquid has been absorbed.
6. Take off the heat, stir in half the mango, put lid back on and leave to stand for 10 mins.
7.  Sprinkle over the rest of the mango, coriander and flaked almonds and serve.

Hubby loved this one and it smelled amazing whilst cooking.

You can used 4 fresh chicken breasts, sliced, but will need to cook them through first.

You can substitute the meat and stock for lamb or beef if you prefer.