Serves 4

½ onion, diced very finely
1 clove garlic, crushed
2 teaspoons madras curry powder
2 teaspoons tomato puree
1 can of low fat coconut milk
1 teaspoon mango chutney
Juice of ½ lime
4 skinless chicken breast fillets, cut in half and then into thin slices.

To Serve
Cooked jasmine rice

Heat a large non stick frying pan with a little oil and fry the onion for about 5 minutes until soft.

Add the garlic, curry powder, tomato puree and stir. Add the coconut milk and keep stirring, reduce the heat and simmer for 10 minutes.

Stir in the mango chutney, lime juice and the slices of raw chicken.

Gently poach the chicken in the sauce for a further ten minutes.

Remove and serve with jasmine rice.