Melt butter in a skillet and add onions, garlic, and ginger. Saute until onions are tender and golden.

In a large saucepan or pot, melt the curry mix into a paste over low heat. Add onion mixture. In a food processor, puree the mango, apples, carrots, mango chutney, and tomato puree, and add to the pot and stir. Add 3.5 cups of the chicken broth, cayenne pepper, Worcestershire, and sugar. Cook over medium heat for approximately 3 hours, stirringly often to prevent burning on bottom of pot. If mixture reduces too much, add additional chicken stock. Add cayenne pepper to taste.

Potatoes make a nice addition to this dish, but are not necessary. If desired, add the cubed potatoes after the first hour of cooking - they will be fully cooked in the broth over the next two hours.

In a wok or skillet, quickly seer the sliced beef and add to the curry mixture with about 30 minutes remaining in cook time. (Chicken/Pork/Shrimp can also be substituted)

Serve with Japanese sticky rice and for a full meal add a slab of sliced Tonkatsu (Japanese-style fried pork cutlet). Be careful not to add too much chicken stock as a thicker, more hearty curry is best. Just a warning - your home will smell like curry/garlic for about two days...but it's so worth it.