Rinse the rice under cold water and tip into a large pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat down. Simmer for 25 mins till all the water is absorbed. Take off the heat and set aside, lid on, to let the rice steam in the pan.

While the rice cooks, halve the red pepper and scrape out the seeds and pith. Chop it into 2cmwide squares. Peel and finely grate the ginger and garlic. Halve the chilli and flick out the seeds and pith. Finely chop the chilli.

Finely chop the tomato. Peel the mango and slice the flesh away from the stone. Thinly slice half of the flesh and set it aside. Finely chop the rest.

Heat a deep frying pan or wok for 2 mins. When warm, add 1 tbsp olive oil. Add the chicken breasts and red pepper. Fry for 4-5 mins, turning the chicken till browned on most sides and the pepper has softened. Lift both out on to a plate.

Add the ginger, garlic and chilli to the pan. Cook for 1 min. Add the tomato, finely chopped mango and 1 tsp ground cumin. Squeeze in the juice from both of the limes. Cook for 5 mins till the sauce has reduced a little and the fruit has softened.

Pour in 200ml boiling water and stir. Bring to a bubble. Add the chicken breasts, peppers and any resting juices from the plate. Pop on a lid and simmer for 20 mins (No lid? Use a baking tray to cover the pan). The sauce should have reduced and thickened and the chicken will be cooked through and tender.

Spoon the rice into shallow bowls. Top with the Malaysian mango chicken and the slices of mango. Serve straight away.