• 30 ml (2 tbsp.) extra virgin olive oil
  • 1 onion, sliced
  • 4 garlic cloves, sliced
  • 15 ml (1 tbsp.) mustard seeds
  • 15 ml (1 tbsp.) cumin seeds
  • 10 ml (2 tsp.) ground ginger
  • 1 x 400 g tin Italian chopped tomatoes in tomato juice
  • 250 g dry green split peas
  • 625 ml (2 ½ cups) cold water
  • ½ mango, peeled, pitted, chopped, and pureed
  • 45 ml (3 tbsp.) runny honey
  • Salt and freshly ground black pepper, to taste
  • 4 chicken breasts, boneless and skin on (980 g)
  • 45 ml (3 tbsp.) plain Greek-style yoghurt
  • ½ mango, peeled, pitted, and sliced
  • 15 ml (1 tbsp.) fresh coriander, leaves only to serve
  • 1 small lime, cut into wedges, to serve


  1. Heat the oil in a large saucepan and sauté the onions and garlic for a few seconds.
  2. Stir in the seeds and ginger and continue to cook for 2 minutes.
  3. Next add the tomatoes, split peas, and cold water. Bring to a boil then reduce the heat and simmer until the split peas are soft, stirring occasionally.
  4. Add the mango purée, honey, and season to taste.
  5. Put the chicken in a mixing bowl, add the yoghurt and stir to combine.
  6. Heat a griddle pan to hot and grill the chicken until cooked through. Once cooked set aside to rest before serving. In the same griddle pan, char grill the mango slices until cooked through.
  7. Slice the chicken and serve with the split peas, topped with the char-grilled mango, coriander, and lime wedges.