Sticky Spiced Mango Glazed Chicken Tacos

Meanwhile, halve, peel and chop the red onion into small pieces.

Peel and grate the garlic (or use a garlic press). 

Zest and halve the lime.

Cut the tomato into 1cm chunks.

In a medium bowl, add the tomato chunks along with the sugar and olive oil for the dressing (see pantry for both amounts) and half of the lime juice. Season with salt and pepper and toss to coat.

Set aside for later. 

Slice the remaining lime into wedges.

10 mins before the chips are done, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and onion to the pan, season with salt and pepper, and sprinkle over the curry powder. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until golden all over, 7-9 mins. Turn occasionally.

Add the garlic and fry for 1 min more. 

Once the chicken has finished cooking, remove it from the heat and drizzle over the mango chutney. Turn to glaze. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

Just before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Meanwhile, toss the baby leaves through the dressing with the tomatoes. TIP: Don't add the leaves too early or they'll go soggy.