Quarter chicken, chop out backbone, season with salt, fry in hot fat and remove from frying pan. Sauté chopped onions and sliced, cored apples in the roast residue, dust with flour, add curry and pour in chicken soup.
Put chicken pieces in sauce and stew until soft with lid closed. Remove chicken from sauce, remove breast bones and keep warm. Strain sauce, season with salt, juice of one lemon, coconut flakes and soy sauce and finish with sweet whipped cream. Finally, sprinkle with toasted almond slivers and garnish with sliced mango fruit.
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