Take the skin off the oignons and garlic and chop finely.

Cut the chicken in 2/3 cms (1 inch) strips. Add salt & pepper to taste.

In a hot pan, add the oil and cook the chicken for about 5 minutes.

Take the chicken out of the pan.

In the same pan, cook the garlic and oignons on low heat for 5 minutes.

Add all the spices, mix well and then add the coconut milk.

Bring to a boil and cook on low heat for 10 minutes.

Add the chicken and continue cooking on low heat for 20 minutes.

Meanwhile, cut the mango in strips and finely chop the parsley.

Once the 20 minutes have passed, add the single cream and cook again for 2 minutes to warm the cream. Check if you need to add salt and pepper.

Add the mango, parsley and serve.