1 large, ripe mango, peeled, stoned and cut into chunks
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons korma curry paste
400 ml (14 fl oz) coconut milk
300 ml (1/2 pint) rich chicken stock
6 tablespoons chopped fresh coriander
1 tablespoon cornflour
Heat the oil in a large, heavy-based frying pan or wok and cook the onion and chicken over a high heat for 5 minutes or until golden and beginning to soften.
Add the chopped mango, spices and curry paste and stir for a few seconds before adding the coconut milk and stock. Bring to the boil, then reduce the heat and simmer, uncovered and stirring occasionally, for 10–12 minutes, then add the fresh coriander.
Blend the cornflour with 2 tablespoons water, pour into the hot curry and stir well to thicken. Serve with rice and poppadoms.