Chicken & mango curry

Put the chicken into a mixing bowl (cut any large pieces in half if needed) and add the spice paste, vinegar, cornflour and a generous pinch of salt. Stir well to combine, then cover the bowl and leave in the fridge for at least 1 hour, or preferably overnight.

Heat the oil in a wok or frying pan over a high heat and fry the chicken in batches for 3-4 minutes, until sealed on all sides, turning once halfway through. Transfer the chicken to a clean bowl and set aside. Cut the white parts of the salad onions into 2cm lengths and finely slice the green stems.

Pour away the excess oil from the wok, leaving 2 tbsp, then reheat on high. Add the white salad onions, ginger and salt to season, then fry for 1 minute, stirring continuously. Lower the heat to medium, stir in the remaining spice paste and fry for 30 seconds.

Pour in the coconut milk and bring the sauce to a boil, stirring occasionally. Reduce the heat to low, return the chicken to the pan and simmer, uncovered, for 4-5 minutes until tender, with no pink meat and juices that run clear. Add enough lemon juice to sharpen the flavour and season with more salt if needed.

Turn off the heat, add the mangoes to the pan, and scatter with the coriander and salad onion greens. Serve with boiled rice.