1. Heat oil in large saucepan and fry the chicken strips on all sides. Add onion and garlic and cook stirring for 4 minutes. Add chilli and bell peppers; cook stirring another 5 minutes or until tender.
2. Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute. Stir in water and tomato paste. Bring to a boil then reduce to simmer. Cover and simmer 15 minutes. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot.
3. Serve over brown rice. Top with Mango Salsa and garnish with coriander, if desired.