Fry the onion in a little oil until soft. Add the coconut milk, chicken stock and mango. Simmer for 5 minutes allowing the mango to cook down.
Add the garlic, ginger, tomato puree and curry powder, stir well and bring to the boil.
Reduce the heat and simmer for eight minutes until the sauce is thick and creamy.
Add the chicken and cook for a further five minutes or until the chicken is piping hot and cooked all the way through.
Finally, stir in the spring onions, coriander and finish with a squeeze of lime.
Serve with steamed Jasmine rice.
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