My husband lived in Malaysia — Malaya, as it was then — for a time in his youth so he loves a homemade curry. Season the chicken with salt and pepper and fry in two batches over a high heat for minutes until golden and sealed. Remove from the pan and set aside. Add the ginger, garlic and spices and fry for between 30 seconds and 1 minute. Pour in the stock, add the mango chutney and bring to the boil.