• Boil the rice according to the instructions on the packaging
  • Heat the oil in a large saucepan over a medium heat
  • Add the onions and peppers and cook for 5 minutes or until soft
  • Add the garlic, ginger, curry powder and cumin and cook for a few minutes. The spices will absorb some of the oil, so add a small splash of water if it sticks to the bottom of the pan
  • Add the balsamic vinegar, coconut milk, and half of the chopped mango to the pan
  • Bring to a boil, then simmer on a low heat for 15 minutes
  • Transfer the sauce to a food processor or blender and blend until smooth. Return the sauce to the pan
  • Add the chicken to the pan, cover and cook on a low heat for 8-10 minutes or until the chicken is cooked
  • Add the remaining mango to the pan and serve on top of the rice