- STEP 1
Heat the oil in a pan. Dice the onions and fry for 2-3 minutes until softened. Add the garlic to the pan.
- STEP 2
Chop the chicken into 1inch chunks and add to the pan with the apples. Cook on a medium heat until the chicken has sealed.
- STEP 3
Pour in the mango chutney and chicken stock, and add the curry powder. Leave on a low heat for at least 30minutes.
- STEP 4
Temper the milk by using some of the curry liquid to warm the milk. Remove the curry from the heat, add the milk and then bring the pan back to a low temperature. Cook for another 10minutes.
- STEP 5
If the sauce is looking a little thin add a teaspoon of cornflour and cook gently for another 3 minutes to allow to thicken.
- STEP 6
Serve with warm naan bread and rice.