2 tbsp mixed garlic and ginger paste
600ml (21/2 cups) base curry sauce (see recipe), heated (plus more if required)
1Heat the oil in a frying pan over medium–high heat. When visibly hot, stir in the garlic and ginger paste and let it fry for about 30 seconds. Stir in the mixed powder and chilli powder, along with the finely chopped coriander stalks and fresh chillies. Stir these ingredients really well into the hot oil, then add about 250ml (one cup) of the base curry sauce. Let this come to a rolling simmer, stirring only if it is sticking to the pan.
2Add the coconut flour and mango chutney, followed by another 125ml (1/2 cup) of base curry sauce.
3Stir in the chicken and heat it through for about one minute in the bubbling sauce. Now add the mango chunks and the rest of the base curry sauce.
4Let the curry cook for another four minutes or so until it has reduced down to your preferred consistency. You can always add more base sauce or a little water if it becomes too dry.
5To finish, season with salt to taste and sprinkle the garam masala and dried methi leaves over the top. Give it a good stir and garnish with the fresh coriander leaves to serve.