Dan Toombs has just bought out a new 'Easy' curry book and this mango chicken recipe, also replicated in the Mail, features:

2tbsp rapeseed oil
2tbsp mixed garlic and ginger paste
1tbsp mixed powder
1tsp chilli powder
3tbsp finely chopped coriander stalks
2 fresh green chillies, thinly sliced
600ml (1pt) base curry sauce, warm
6tbsp coconut flour (from supermarkets)
4tbsp smooth mango chutney
700g (1lb 8oz) cooked chicken
1 small mango, cut into bite-sized chunks
Salt
1tsp garam masala
1tsp dried methi leaves
3tbsp finely chopped coriander leaves, to serve
Heat the oil in a large frying pan over a medium-high heat. Stir in the mixed garlic and ginger paste and let it fry for 30 seconds. Stir in the mixed powder and chilli powder, along with the finely chopped coriander stalks and fresh chillies.

Stir everything really well into the hot oil, then add 250ml of the base sauce. Let this come to a rolling simmer, stirring only if it is sticking to the pan. Add the coconut flour, mango chutney and 125ml of the base sauce. Stir in the chicken and heat through for 1 minute in the sauce.

Now add the mango chunks and the rest of the base sauce. Stir well then let the curry cook for another 4 minutes or so, until it has reduced down to your preferred consistency. You can always add more base sauce or a little water if the curry becomes too dry.

To finish, season with salt, to taste, and sprinkle with the garam masala and methi leaves, if using. Stir, sprinkle with the coriander and serve.

http://www.dailymail.co.uk/femail/food/article-5599213/Spice-easy-Mango-chicken-curry.html#ixzz5G2m0OV8f