Submitted by Jen Hall


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Serving: 4
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes


  • 2 chicken breasts, skin removed
  • 1 tbsp olive or coconut oil
  • 1 lemon, juice and zest
  • sea salt and freshly ground black pepper
  • knob of butter
  • 1 shallot or small white or purple onion, finely chopped
  • 1 red or green chilli, deseeded and finely chopped
  • 2 teaspoons madras curry powder (i used normal keens curry)
  • 2 tbsp tomato paste
  • 100ml/3½fl oz dry white wine
  • 100ml/3½fl oz chicken stock
  • 1 tbsp apricot jam
  • 150ml/5fl oz mayonnaise
  • 75ml/3fl oz crème fraîche or used sour cream
  • 1 large mango, peeled, stone removed, flesh diced
  • 2 tbsp chopped fresh coriander or dried
  • dash Tabasco sauce *optional
  • 50g/2oz flaked almonds (toasted lightly dry frying pan)


  • Place all above ingredients into SC exempt mango. with one heaped tspn spoon of cornflour mixed in a little water. (should stop sour cream from splitting)
  • Mix.
  • Cook on low for for 4 hours. Stirring once or twice.
  • Put mango in for last 20 minutes to heat through.
  • Serve with scattered almonds & coriander over top and with side salad and rice.
  • Delicious!

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