Cut boneless chicken thighs into large chunks, dust with seasoned flour and brown all over in a little olive oil, in an oven-proof casserole.
Remove and set aside. Fry a chopped onion until starting to soften, then add a crushed clove or two of garlic and a Tbs or two of curry powder
and continue frying for another minute or so. Return the chicken back to the casserole dish, add a chopped deseeded red chilli, a couple of
skinned and chopped tomatoes and a can of coconut milk, together with a similar amount of chicken stock. Bring to a simmer, cover and cook gently
in a 180°C oven for about 30 minutes. Then add a cup of basmati rice, cover the pan and continue cooking for another 25-30 minutes, until the rice
is cooked and the liquid absorbed. Remove from the oven. Peel and cut a mango into chunks and stir into the rice, together with some toasted
flaked almonds. Let the casserole stand, covered, for about 10 minutes. Fluff up with a fork, and serve garnished with chopped coriander leaves.