Serves: 2 20 minutes

Spicy Chicken & Mango

FG 4 | CC 10

Calories: 242 kcal

2 cm piece of fresh root ginger (chopped)

2 garlic cloves (crushed)

1 onion (chopped)

1/2 tsp mustard seeds

1 tsp fennel seeds

1-2 red chillies (chopped and de-seeded)

1 cinnamon stick

1/2 tsp ground turmeric

200ml coconut milk

250 g cooked, chopped chicken breast

1 small ripe mango (peeled, stoned and chopped)

2 tbsp chopped fresh corriander

Spray a pan lightly with oil and set over a low heat. Add the ginger, garlic and onion and cook gently for 4-5 minutes until softened.
Stir in the mustard and fennel seeds, chilli, cinnamon and turmeric, cook for a further 2 minutes.
Pour in the coconut milk and, while stirring, heat to not quite boiling.
Add the the chicken and mango, cook gently for 10 minutes.
Serve hot with rice. Scatter coriander on top.

Classic Checks? Add 4 checks when served with cooked wholegrain rice.