Heat a little coconut or vegetable oil and cook the onion, ginger and garlic, softening for a few minutes.
Add the chicken and seal, adding the curry powder too cook for a few minutes more.
Tip in the desiccated coconut and coconut milk, plus the mango chutney and tomato paste. Bring to boil and simmer for about 10-15 minutes, until the curry has thickened and the chicken is cooked.
Finally, add the fresh mango and squeeze in the lime juice. Season generously and serve with steamed brown rice and fresh coriander.