Heat half the butter and oil together in a saucepan.
Add the chicken pieces and cook over a high heat, stirring until browned.
Remove from the pan and set aside.
Heat the remaining butter and oil and add the spring onions, garlic and curry powder.
Stir-fry for one minute.
Add the chicken stock and mango and season to taste with salt and freshly ground black pepper.
Simmer for five minutes, then return the chicken to the pan and cook until heated through.
Stir in the cottage cheese or yoghurt and remove from the heat.
Serve hot with rice or fettuccine.
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