Chicken and mango curry.

In the southern states mangoes are practically free. The couple of dollars you pay covers the cost of 3000 kilometres worth of trucking and cool storage along the way. Good luck locavoring one of these fat, voluptuous beauties; or running your interstate truck on solar for that matter. Even their variety names are sensuous: Honey Gold, Calypso, Kensington Pride.

The combination of mango and coconut milk is a match made in, I don't know, some Pacific Island basking in year-round sun? 

I chopped a large onion and half a capsicum and fried them in a non-stick pan in some peanut oil until they were softening, and then added a couple of chopped garlic cloves and the same volume of grated fresh ginger. Powdered ginger gives a different aroma and taste. After a minute or two I threw in a couple of tablespoons of curry powder and a dash of cumin, while stirring to stop everything sticking. Then two tablespoons of vinegar - just the ordinary kind - a can of coconut milk; and a mango, peeled, seeded and chopped of course. I let that combine on low heat for a few minutes and then pureed it. Into the puree I added about 600g of chopped chicken thighs and a handful of raisins.

I cooked it until the chicken was just done (adjust fluid if necessary) and then served the curry on beds of basmati rice with mango chutney, yogurt and fresh coriander. Garlic naan bread on the side to swipe that last lick of mango sauce.