14 ounces (400g) skinless chicken fillets, cut into 1 inch pieces
9 ounces (250g) unsweetened canned mango, diced (or one fresh
1 onion, finely sliced
1 teaspoon olive oil
2 teaspoons mild curry powder
¼ teaspoon chili powder
¼ teaspoon cinnamon
½ cup light evaporated milk
1 tablespoon unsalted cashews
1. To prepare the rice. Place your rice into a sieve and rinse it with cold tap water. The water will initially look cloudy, but continue to rinse until it turns clear (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the washed rice and cook it for 10-12 minutes, or until soft. Drain.
2. Cover and put aside.
3. To prepare the chicken. Heat the oil in a non-stick frying pan and stir-fry the chicken fillet pieces gently on a medium heat for 5 minutes, or until they are golden brown. Remove your chicken pieces from the pan. Add the curry, onion, chili and cinnamon.
4. Cook on a medium heat for three minutes, or until the onions are soft and golden. Add the milk, stirring constantly until it boils. Return your chicken to the pan, and add the cashews and mango.
5. Cover and cook gently for a further 5 minutes to reheat thoroughly. Serve over a bed of basmati rice, and top with natural low-fat yogurt.