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In a large bowl, combine the chicken and remaining marinade ingredients. Mix well to combine, then refrigerate for 30 minutes.
Heat the oil in a large, heavy-based pan over medium heat. Add the cinnamon stick, cardamom and cloves and cook, stirring occasionally, until fragrant.
Add the onion and cook, stirring until golden-brown.
Add the chicken and marinade to the pan and fry for 4 - 5 minutes.
Sprinkle with a generous pinch of salt, then add ½ cup water. Cover and simmer for a further 5 minutes.
Stir through the mango purée, garam masala and cream. Simmer for a further 2 minutes, then stir through the mint leaves.
Remove the mango curry from the heat.
Serve the curry with rice and sprinkle with coriander and toasted coconut flakes.