A sweeter mild fragant chicken curry flavoured with coconut cream, curry powder and coriander
If use cant; get or don;t have mango chutney you can substitute apricot jam or other jam which works well. I use a freezer bag to coat the chicken with flour and toss it around in this and then you can tip the contents straight into the pan. If you can;t get coconut cream coconut milk is fine but you may find you need to simmer a bit longer to achieve a thicker consistency in the curry. For a bit of a kick if you prefer heat you can add cayenne pepper as this won;t detract from the taste but adds heat . The wet ingredients can be added or decreased depending on individual taste.