This is filled with vibrant colour and fresh flavour, thanks to the mango and red pepper. Serve with basmati rice and little bowls of green onions, coconut and cashews for everyone to help themselves. Garnish with cinnamon sticks.
1. Pit mangoes; cut into 1-inch (2.5 cm) cubes. Seed, core and cut red pepper into 1-inch (2.5 cm) pieces. Set aside. Cut chicken into 1-inch (2.5 cm) cubes. 2. In large deep skillet or Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches. Transfer to plate. 3. Drain fat from pan; add remaining oil. Fry onions, garlic, ginger, curry paste, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onions are softened, about 7 minutes. Add flour; cook, stirring, for 1 minute. 4. Add chicken stock, yogurt, coconut milk and tomato paste; bring to boil, whisking until smooth. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 15 minutes. 5. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 15 minutes. 6. Add mangoes and red pepper; simmer until slightly softened, about 10 minutes. Serve with bowls of coconut, green onions and cashews to sprinkle over top. Makes 6 servings Nutritional information Per serving: about 517 cal, 35 g pro, 28 g total fat (12 g sat. fat), 33 g carb, 6 g fibre, 129 mg chol, 685 mg sodium. % RDI: 8% calcium, 28% iron, 44% vit A, 108% vit C, 18% folate.