6 chicken breasts
1 ripe mango, sliced
1 tsp root ginger, finely grated
Juice of 1 lime
2 shallots, finely chopped
1 small carrot, chopped
1 clove garlic, crushed
1 tsp coriander seeds
3 cardamom pods
1 tsp cumin seeds
1 tsp ground cinnamon
225g crème fraiche
Salt and pepper
Step One : Preheat oven to 190oC/375oF/Gas 5.
Step Two : Slice the pockets of the chicken breasts to enlarge the cavities for stuffing, then season. Fill the cavities with slices of mango (reserving a little for garnishing) and half the ginger. Sprinkle lime juice over the chicken and bake in individual buttered tin foil parcels for 20 minutes.
Step Three : Meanwhile, sweat the shallots in the butter in a heavy-bottomed saucepan. Add carrot and garlic and remove from the heat.
Step Four : In a grinder, crush the coriander seeds, the seeds from the cardamom pods, the cumin seeds and the cloves.
Step Five : Add this spice mixture, the cinnamon and the rest of the ginger to the pan. Stir well and then liquidise with the crème fraiche.
Step Six : Return to the pan to gently reheat. Remove the chicken breasts from their parcels and pour over the spicy sauce.
Step Seven : Garnish with mango, lime slices and coriander leaves.