Method

1. Put the mango slices, coconut cream and stock in a food processor. Process until smooth. Set aside.

2. Heat the oil in a large non-stick frying pan on medium. Add the garlic and chilli. Cook, stirring, for 1 minute. Add the chicken fillets. Cook on each side for 1-2 minutes or until lightly browned.

3. Add the mango purée to the frying pan. Stir to combine. Reduce the heat to medium-low. Cook, covered, for 12-15 minutes or until the chicken is just cooked.

4. Meanwhile, cook the rice in a medium saucepan of boiling water, following packet directions. Drain well.