Pre-heat the oven to 160ºC.
Spray the casserole pan with low calorie cooking spray and quickly seal the chicken over a medium heat for 2-3 minutes. Remove from the pan and place to one side.
Spray the pan again and then saute the peppers and onions for 5-6 minutes until soft.
Add the garlic, ginger and curry powder and cook for another minute until fragrant.
Add the stock cubes to the water and add to the pan along with the coconut milk and stock and bring to a simmer.
Add the beans and mango and then stir in the rice and almonds.
Return the chicken to the pan, cover and place in the oven for 20-25 minutes, until the liquid has been absorbed.
Sprinkle with coriander and serve.