Serves 2-4

• 2 tbsp olive oil
• 2-3 chicken breasts or leftover cooked chicken
• 1 large onion, chopped
• 50g fresh ginger, peeled
• 1 large mango
• 3-4 tbsp korma paste or powder
• 50g sultanas
• 1 tsp turmeric
• 1 tsp ground cumin
• 2/3 can of light coconut milk
• Fresh coriander to serve

1. Heat the oil in a pan over a medium heat. If using chicken breasts, dice and cook until browned and set aside in a bowl.
2. Cook the rest of the onion for 5 mins until golden and soft.
3. Cut away all the flesh from half of the mango and put it in a processor with the Korma paste/powder and half of the onion. Whizz to a paste. Pour into the onions, add sultanas and cook for 2 mins.
4. Stir in the turmeric and cumin and turn up the heat for 2 mins.
5. Return chicken to the pan and stir in the coconut milk. Bring to the boil then turn heat down and simmer for 15 mins, stirring occasionally as the sauce thickens.
6. Slice remaining mango and stir in to heat through briefly. Season and scatter coriander over the top.

This is a wonderfully sweet, tasty curry that is lower in fat/calories.

You can substitute turkey instead of chicken.