Step 1

Heat the oil in a large skillet, shallow casserole or frying pan over a medium high heat. Once it is shimmering, add the onions and cook until soft and starting to brown.

Step 2

Stir in the minced garlic and ginger, and cook for a minute until fragrant. Then, stir in the curry powder, cumin, turmeric and salt, and cook for a minute more.

Step 3

Add the chicken and stir so that the pieces are coated in the onion and spice mixture. Cook for another 5 minutes or so, stirring occasionally until the chicken is no longer visibly raw (though the pieces will not yet be cooked through!)

Step 4

Stir in the mango, yogurt, water and almond flour, and reduce the heat to medium. Allow the curry to simmer for 10 minutes until the sauce has thickened and the chicken pieces have cooked through.

Step 5

Check to see if you want to add any more salt before serving with the rice and cilantro.