Mango Chicken Curry

Dice the chicken and cut the tomatoes, mango, pepper, onions into small chunks. Finely chop the ginger and garlic and then pre-heat your BBQ over a medium heat for 2-3 minutes with the Paella Pan or Chef Pan in place.

Add a drizzle of oil and fry the curry powder for around 30 seconds, then add the chicken and cook for 4-5 minutes to brown all over.

Add the vegetables, mango, ginger and garlic, cook for 2-3 minutes then season with salt and pepper and pour in the coconut milk and stock. Simmer for 15-20 minutes or until the sauce has thickened. Finish with a squeeze of lime juice and chopped coriander.