In a small bowl, blend the yoghurt, lime juice, chutney, vinegar, honey, cumin, coriander and paprika. Set aside.
Heat olive oil in a medium frying pan over medium heat. Place ginger, garlic and chicken in the frying pan and cook for 7 to 10 minutes, stirring occasionally, until chicken is no longer pink.
Add mango, capsicum and spring onions to the pan and cook, stirring, for about 5 minutes, or until capsicum is tender and mangoes are heated through. Stir in the yoghurt dressing and spoon over lettuce to serve.
If there was a way to give this 4.5 stars, I would. It was very tasty and unusual. The only drawback is the mango. It seems I am pretty inept at dealing with mango, so my "diced" mango ends up looking pretty ragged. This didn't effect the taste however. The only change I made was reducing the amount of red capsicumin the dish. - 29 Sep 2008
by Mama Cass
Altered ingredient amounts.
Pretty good. I usually make Coronation Chicken from this web site but I wanted to try something else this time. My mango only made 1 cup once it was chopped. I also only used about a 1/3 cup red capsicum, which I diced instead of slicing. Tasted tropical and mildly spicy. We enjoyed it. - 29 Sep 2008
The flavours blend well in this recipe. A healthy and tasty alternative to your average salad. - 29 Sep 2008