2 chicken breasts
2 chicken thighs, boneless
butter
1 red chili, finely chopped
100 water
1 tbsp dark soy sauce
1 leek, finely sliced
200 ml crème fraîche, full fat or diet, as you prefer
4 tbsp mango chutney
100 g diced mango
corn starch to thicken, optional

Cut the chicken into bite-sized pieces, and fry in butter until lightly golden. Fry in a pot or a deep pan. Add the chili and leeks, soy sauce and water, and cook until the chicken is cooked through and the water has mostly reduced. Add the mango chutney and crème fraîche, and let it cook for about five minutes. Add water if it's too thick, and some corn starch if it's too runny. Fold in the mango dice.

Serve with rice.