3 tbs oil

1 tbs ground coriander

5 tbs chopped fresh coriander, plus a handful extra to serve

3 limes

6 boneless skinless chicken breasts, about 140g each

2 large ripe mangos

200ml coconut cream

1 medium red chilli, seeded and finely chopped

Mix oil with the ground and fresh coriander. Finely grate the rind from one lime and squeeze the juice. Mix with the coriander oil. Cut each chicken breast in half horizontally and put in a shallow dish. Rub the oil all over the chicken to coat ewll, and leave to marinate for 3 hrs.

Heat a griddle, then cook the chicken in batches until it is golden on both sides and has griddle marks. Remove and keep warm in the oven. 

Meanwhile, peel and slice each mango into 9 wide slices. Wipe the griddle, lightly oil and heat it, and griddle the mango for a few minutes, turning, until you get griddle marks and the juices just start to run. At the same time, put the coconut in a small pan with the juice from one lime and the chilli. Heat gently for 2-3 mins until thickened slightly, then stir in the remaining coriander.

Cut the remaining lime into wedges. Layer up the chicken slices with the mango slices on each plate. Spoon the coconut chilli sauce around. Serve with a few lime wedges.