* 3 tablespoons ghee
* 900g (2 lbs) chicken pieces, skinned
* 2 large onions, peeled and sliced
* 2 garlic cloves, peeled and crushed
* 2 large mangoes, peeled and roughly chopped, keep ½ of one mango sliced neatly for a garnish
* ¼ teaspoon grated nutmeg
* ¼ teaspoon ground black pepper
* 1 level teaspoon sea salt
* ½ teaspoon turmeric powder
* Zest of ½ lemon
* 225ml (8 fl oz) chicken stock
* 115ml (4 fl oz) single cream

===Method===
* Heat the ghee in a large pan or wok and brown the chicken pieces a few at a time and reserve. Take care as ghee tends to smoke and burn easily
* Add the onion and Garlic and stir-fry for 5 minutes or until soft and translucent
* Add the chopped mangoes, nutmeg, black pepper, sea salt, turmeric and lemon zest
* Stir-fry for a few more minutes and add the chicken stock
* Cover the pan and simmer gently for 45 minutes so the chicken is tender
* Remove the chicken and keep warm in a casserole dish in a slow oven. [150°C, 300°F,Gas Mk 2]
* Reduce the sauce to about half and then add the lemon juice and cream. Cook for a further 5 minutes being careful not to let the sauce boil and curdle
* Put the sauce in a blender or force through a sieve
* Add the sauce to the casserole and leave in the oven for another 15 minutes

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