Cut the chicken into 8 pieces.
Shred the red onion.
Fry the chicken in the oil around brown over high heat. At the end of baking, put the red onion on the side in the pan and also bake brown.
Use a mortar to mash the garlic, ginger and chilli into a puree and put it in the pan. Sprinkle the chicken pieces Use a mortar to mash the garlic, ginger and chilli and put it in the pan. Sprinkle the pieces of chicken all around with salt and pepper and a lot of grated nutmeg. Sprinkle the cloves over the onion.
Put the tomatoes in the pan and stir well. Press the pieces of tomato around the chicken at the bottom of the pan. Cover the pan, puts the heat and simmers everything. Put the tomatoes in the pan and stir well. Press the tomato around the chicken at the bottom of the pan. Cover the pan, turn down the heat and let everything simmer for about half an hour. Check regulary if the chicken doesn't burn. Turn the chicken in between a few times.
Put the peeled mango cut into large pieces in the pan. Gently stir it through the sauce and scoop here and there some sauce over the chicken. Put the lid on the pan and simmer about 15 minutes over low heat. The chicken should turn dark brown and the mango is very soft. If necessary, add some water to prevent something from baking. Sprinkle with the coriander and remove the pan from the heat. Leave for about 10 minutes before serving it.