Heat 2 tbsp of oil in a large pan over a medium heat.
Add onions and cook until golden and soft, about 5 minutes.
Add the chilli powder and the remaining 1 tbsp of oil; cook for 2 more minutes.
Add the curry powder and cumin and cook for a further 2 minutes, making sure nothing is sticking to the pan. If it does, just add a little oil.
Add the ginger and garlic cook for 1 minute.
Add vinegar, water and only half the chopped mango to the pan; increase the heat and bring to the boil.
Turn down the heat to a low simmer and leave for 15 minutes.
While the sauce is simmering, cook your chopped chicken breast in a pan for about 10 minutes on a medium heat.
Take chicken off the heat and place to one side.
Remove your sauce from the heat and scoop into a blender and pulse until smooth.
Return the sauce to the pan and add your chicken and raisins. Simmer for 5 minutes.
Add the remaining mango pieces, pour in the cream and stir. Cook on a very low heat for 2 minutes. Do not allow the sauce to boil.
Once you have tasted, you can add a little more vinegar if it is too sweet but, if it is not sweet enough, add a little sugar. Season with salt and pepper to taste.
Serve with boiled basmati rice.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.