Mango Chicken

1 large mango
• 6 mild Peppadew peppers (these are available in jars in most supermarkets)
• 3 tbsp mango chutney
• 100g / 4oz Greek yoghurt
• 2 tsp Chinese five-spice powder
• 2 tsp flour• ½ lemon, juice only
• salt and freshly ground black pepper
• 4 chicken breasts, skinless and boneless
• 1 tbsp sunflower oil
• 1 tbsp honey

TO GARNISH
• 2 Peppadew peppers, thinly sliced
• fresh parsley, chopped

METHOD
• Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.• Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.• Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper. • Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
• Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).
• Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.
• Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced Peppadew peppers and sprinkle with parsley.• Serve with boiled rice.