Mango chicken curry

Fry the chicken until golden, remove from the pan. Cook the onion until soft. Add the garlic and chilli and cook for 1 more minute. Add just over half the mango chutney and the milk and chicken. Bring to the boil then simmer for 10 minutes. Stir in a little more chutney to taste and season well. Heat the remaining oil in a small pan. Fry the curry leaves for 30 seconds until crisp and drain on kitchen roll. Serve with rice.