1. Heat the oil in a pot and sauté onion and garlic until soft. Add the curry powder, cumin and coriander and mix and allow spices to cook for couple of minutes.
2. Add  the tomato puree and stir to mix, cook for 1-2 mins then add the cornflour. Allow the mixture to cook for about 2 mins then add the stock, a little at first then the remaining stock. The mixture will thicken so just add enough stock to achieve desired consistency.
3. Add in the mango chutney and lemon juice and check for seasoning.
4. Add the chicken and allow to cook gently. Serve with rice

TIP

The dish is always better the day after or even the day after that. Sometimes I add chopped onions (chopped vertically) and or frozen peas just before serving.  I have made this with prawns and beef and its equally good. It freezes well too. I have sometimes added creme fraiche too which makes it a bit milder and creamier.