Place the mango slices in a blender, discarding the syrup, and blend until pureed.
Heat half the oil in a large frying pan over medium heat. Cook the chicken in batches for 5 minutes or until browned. Remove to a plate.
Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 mins. Add capsicum, garlic and ginger and cook for a further 2 mins. Add korma paste and cook stirring for 2 mins or until aromatic. Stir in coconut milk, stock and pureed mango. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through.
Serve curry with steamed basmati rice, green chilli, lime wedges and topped with extra coriander leaves.