Preparation: Cut the chicken into bite-sized pieces. Peel and finely chop the ginger. Peel the garlic and crush it with a garlic press. Peel the onions and cut into fine cubes. Peel the carrots and cut into thin slices. Remove the peel from the mango and cut into small cubes.
Fry the chicken in a little oil or butter and set aside.
Put onions, garlic, ginger and carrots with a little oil in a large pan or wok and fry for a few minutes.
Add the tomato paste and the mango chutney and fry both until the mixture is uniform. Then put the chicken back in the pan.
Deglaze everything with the coconut milk and add the curry powder, salt and pepper.
Finally add the chickpeas, the mango pieces and the sweet chili sauce and let everything simmer for at least 15 minutes. It goes well with rice or Indian naan bread. Good Appetite!