Mango Curry Chicken

Toss chicken thighs with 1 tsp of the turmeric and some salt. Heat oil in a large pan and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
Roughly cut all the flesh from one of the mangoes. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of minutes. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
Uncover the pan and cook for another 25-30 mins until the chicken is tender.
Slice the remaining mango and stir into shredded chicken. Serve with basmati rice, and naan bread,