• 1 ripe mango
  If out of season use tinned mango slices.
• ½ chicken stock cube
• 200mls hot water   (or use 200 mls fresh chicken stock if available)
• 1 Tbs oil
• 100mls cream
• 1 small onion
• salt and peper to taste

Preparing the mango sauce

1. Finely chop onions.
2. Cut two large slices of the mango. Chop one half into small cubes. Slice the other half about 3 mm thick for garnish.
3. Fry onions in oil until soft then add the chopped mango.
4. Cook until mango goes mushy and the sauce thickens.
5. Add the cream and season with salt and pepper

Ingredients for rice

• 1      cup long grain rice
• 1½   cup hot water

Preparing the rice

1. Rinse rice in warm water three times, drain
2. Place rice and hot water into microwave save dish, cover
3. Microwave on high for 14 minutes.
4. Make four firm patties with the rice about 80 mm diameter and 15 mm thick.
5. Keep warm

Ingredients for chicken

Preparing the chicken

1. Lightly season the chicken breasts.
2. Heat up a non-stick frying pan and add a little oil when hot.
3. Seal the chicken breasts quickly
4. Remove and place on a roasting pan
5. Bake at 180 Deg C for 8 - 10 minutes. The chicken is cooked when you press your finger onto the breast and the flesh feels firm. Take care not to burn yourself.
6. Remove and leave to rest for 5 minutes in a warm place
7. Slice each fillet crosswise diagonally into two pieces. Slice towards the thin end of the fillet.

Presentation

1. Place rice patty onto plate into the centre
2. Place largest of the chicken breast pieces on top.
3. Rotate the second half and place at an angle
4. Place three mango slices behind as shown.
5. Add vegetables, garnish and poor the mango sauce.
6. Serve immediately.