- 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.