• 12 boneless, skinless chicken thighs or 450g Tofu
• 2tsp turmeric
• 2 tbsp sunflower oil
• 2 onions, 1 chopped, 1 quartered
• 2 large ripe mangoes
• 6 tbsp good-quality korma paste
• 100g ginger, roughly chopped
• 2 tsp ground cumin
• 1 tbsp black onion seed (kalonji or nigella)
• 400g can light coconut milk
• 600ml chicken stock
• few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

Method

• Toss the chicken thighs/ tofu with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs/ tofu well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.

• Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.

• Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.

• Uncover the pan and cook for another 25-30 mins until the chicken is really tender/tofu is ready, adding a few drops of water to keep it saucy.

• Slice the remaining mango and stir in to heat through while you shred the chicken with two forks/ cut tofu in small pieces. Serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle or any other sides you desire.