To prepare the ingredients, slice the red onion and finely chop the chilli (deseeded). Peel and grate the ginger. Peel the mango and chop the flesh. Pick the coriander leaves.

Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer for 25-30 minutes or until the rice is soft and the water has absorbed.

Heat the olive oil in a medium frying pan over a medium-high heat. Season the chicken breast strips with salt and pepper and then cook for about 2-3 minutes or until browned (it doesn’t need to be cooked through at this stage, we’ll be adding it back to the pan later). Remove the chicken from the pan and set aside.

Add the red onion to the same frying pan over the same heat and cook, stirring, for 3 minutes or until soft. Add the ginger, chilli and mild curry powder and cook, stirring, for 1 minute or until fragrant. Add 2 tablespoons of the warm water to lift the curry powder from the base of the pan, then add the mango, chicken, coconut milk and the remaining warm water. Stir to combine well. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

To serve, divide the brown rice and sweet chicken curry between bowls. Drizzle with some extra coconut milk and a handful of the coriander leaves.