Traditionally referred to as pacha manga curry, it is a combination of coconut, curry leaves, mustard seeds, raw mango and tender, juicy pieces of chicken. Bring to the boil before adding the ...

you can use 1 ripe mango and 1 tart green apple (core removed). As well as sourness the green mangoes provide crunch so an apple is a fine substitute. Lightly season the chicken breasts and saute ...

In a bowl, mix together the mango and fennel with the olive oil, lemon juice and mint. Season to taste with salt and pepper. To serve, cut the chicken into portions, then divide the salad between ...

I use kitchen shears to split the chicken open at the back and to cut the cooked bird into serving pieces and a knife to cut between the joints. The mustard crust can be made ... This classic salad ...

Cook for 3 minutes each side or until chicken is cooked through. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice. Meanwhile, place the mango, slaw and dressing in a large bowl.