Heat half of the olive oil in a wide based frying pan.
Chop the onion, garlic and ginger, add to the pan once hot and fry off for 2-3 minutes.
Add the curry powder and turmeric to the pan and continue to cook, stirring regularly for another 2-3 minutes.
Put the onion, garlic, ginger and spice mixture into a food processor along with the mango chunks and coconut milk. Blitz until smooth. This is your sauce.
Add the other half of the oil to the frying pan. Chop the chicken into chunks and add to the pan on a medium/high heat until the chicken is browned all over.
Whilst the chicken is browning, chop the peppers into 1 inch squares and slice the carrot thinly.
Add the pepper to the pan with the chicken, stir and cook for a further 3 minutes.
Place the sliced carrots into the pan along with the sauce, reduce the heat to medium/low and simmer for 15-20 minutes, ensuring the chicken is fully cooked through.
Season to taste, adding a squeeze of lime if the sauce is too sweet, garnish with the lime, a handful of coriander and serve with white rice.