|Chicken||4 Pound, cut into serving pieces|
|Peanut oil||3 Tablespoon|
|Onion||1 Large, thinly sliced|
|Mango||1 , peeled, pitted and sliced|
|Chopped lemon grass/Grated lemon rind||1 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Flour||2 Teaspoon, mixed to a paste with 1 tablespoon lemon juice and 1 tablespoon water|
Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
Rub the chicken pieces all over with the salt and pepper, then set aside.
Heat the oil in a large frying-pan.
When it is hot, add the chicken pieces and fry, stirring occasionally, until they are evenly browned.
Using a slotted spoon, transfer the chicken pieces to a flameproof casserole.
Add the onion to the frying-pan and fry until it is soft.
Using the slotted spoon, transfer the onion to the casserole.
Add the mango slices to the frying-pan and fry, turning once, for 4 minutes.
Stir in the lemon grass or rind, coriander, cinnamon and stock to the pan and bring to the boil, stirring constantly.
Pour over the chicken and onion mixture in the casserole.
Cover the casserole and put into the oven.
Bake for 1 1/4 hours, or until the chicken is cooked through and tender.
Remove from the oven and, using tongs or a slotted spoon, transfer the chicken pieces to a warmed serving dish.
Keep hot while you finish the sauce.
Bring the casserole liquid to the boil.
Reduce the heat to low and stir in the cream and flour mixture.
Cook the sauce, stirring constantly, until it is hot but not boiling and has thickened.
Remove the casserole from the heat and pour the sauce over the chicken pieces.