Heidi's Lime & Coconut Chicken

Brown chicken in large frying pan and set aside once done

Add onion and capsicum to pan until onion is lightly brown

Meanwhile, in a large bowl whisk together the stock, cornflour, coconut cream and tumeric

Add the stock mixture to the onions and capsicum and bring to the boil. Reduce heat, add chicken pieces, mango chutney, lime juice and sugar

Simmer for 45 minutes. Stir through coriander and serve over rice.

As I cook to taste, my measurements aren't exact so add more chilli sauce, lime or mango chutney to taste if needed. The mango chutney should be stronger in flavour than the sweet chilli sauce