An quick and easy recipe if you are in a hurry!
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 bring to the boil whilst stirring. Add the the chicken and mango, cook gently for 10 minutes.
Add 4 checks, 0.5g fat for each 75g of cooked rice.