2 tablespoons oil
1 large onion chopped
2 garlic cloves minced
2 tablespoons minced ginger
2 tablespoons yellow curry powder
½ teaspoon ground cumin
2 tins of mango slices
2 tablespoons cider vinegar
2 cans of coconut milk
1 kilo of chicken thighs or breasts cut into pieces
Salt and pepper
Heat oil in a large pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
Add the vinegar, coconut milk, mangos and chicken pieces to the pan.
Leave to simmer for at least ½ hour so the chicken gets well cooked.