15 Chicken thigh fillets (or breast fillets)
300ml mango puree
4 red chillis
40g caster sugar
1 litre cream
1/4 bunch coriander (or parsley if you dislike coriander like I do)
Salt and pepper
Prepare chicken before frying (remove excess fat). Flour lightly, heat the pan, and the oil and butter and pan-fry on the side you wish to present first.
Fry until chicken is cooked through. Remove and keep in a warm place to rest.
Puree fresh mangoes or use frozen pulp. Chop and de-seed the chillis (birds eye), sweet lightly in a pot, add mango and sprinkle with sugar. Add the cream and slightly reduce.
Check for sweetness, depending on ripeness of fruit. You may need to add more sugar.
Season the sauce, add coarsely chopped coriander or parsley and serve immediately on top of chicken fillets.