Pan-fry about 750g of chicken thighs (boneless) rubbed with salt, pepper and paprika in a little butter for 6-7 minutes on one side and 4 on the other. Take the chicken out of the pan, and add to the same pan a teaspoon of chopped garlic, a half onion, finely chopped, a half cup of coriander leaves, chopped, and a sliced lime. Sauté with the leftover chicken fat and butter in the pan before adding two spoons of yogurt, a cup of milk, two spoons of mango and a sprinkle of parmesan cheese (all this to avoid using cream). Add chicken back in and simmer to thicken. In the last 5 minutes of simmering add sliced mushrooms. Serve on a bed of salad leaves and carrots.
