Cut the mango to bite size pieces, then chop the ginger and shallots. In a medium size frying pan heat the oil and gently fry the chicken for about 5 minutes. Remove from the pan with a slotted spoon and set aside.

In the same pan fry the shallots and ginger, for 2 minutes, then add the fruit and sprinkle curry powder. stir and fry for 1 minute.

Add chicken and pour in chicken stock bring to the boil. Then turn down the heat and simmer for 5 minutes. Mix in the chicken and yoghurt, season and simmer for 5 more minutes.

Next, in a small frying pan dry fry the coconut (1-2 minutes) over high heat. Sprinkle over the curry before serving. Garnish with fresh mint.