Remove the skin from the chicken breast and dice into cubes of 2cm.
Finely chop half an onion and finely slice one onion.
Finely chop the green chillies and grate the ginger. Finely dice the garlic.
Slice the mango into thin strips and set some aside for the garnish.
Mix the garlic and ginger into a paste.
Heat 1 tsp oil in a pan, add the chopped onion and fennel seeds, and sauté over a medium heat until golden brown. Add the sliced onion and fry until the onion is translucent. Add the green chillies with the ginger-garlic paste, and sauté for 2-3 minutes. Stir in the ground spices and half the sliced mango.
Add the chicken to the pan, cook for 5 minutes then add the coconut milk and the rest of the mango. Simmer gently.
Meanwhile, heat the remaining 1 tbsp of oil in a separate pan and sauté the fenugreek seeds and mustard seeds until aromatic.
Serve the curry topped with the aromatic spices and mango strips.
While your curry is cooking, cook the basmati rice in twice its volume of water and a good pinch of salt. Bring to the boil, reduce to a simmer and cover the pan with a lid. Cook for 10 minutes until all of the water is absorbed.
«This traditional curry can also be cooked with prawns according to preference or to add variety.»