Heat the oil in a large saucepan and sauté the onions and garlic for a few seconds.
Stir in the seeds and ginger, and continue to cook for 2 minutes.
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.
Add the mango purée, honey, and season to taste.
Put the chicken in a mixing bowl, add the yoghurt and stir to combine.
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, chargrill the mango slices until cooked through.
Slice the chicken and serve with the split peas, topped with the char-grilled mango, coriander and lime wedges.
This recipe is courtesy of South African Mango Growers’ Association (SAMGA)