6 boned and skinned chicken breasts
4 tablespoons oil
2 teaspoons paprika
1/2 teaspoon chili powder
1 tablespoon oil
1 onion, finely chopped
2 teaspoons mild curry power
3 teaspoons flour
1 1/4 cups milk
6 teaspoons mango chutney

Cut chicken into 3/4 inch pieces and mix with oil, paprika and chili powder. Place chicken on a serving plate.

To make curry sauce, heat oil in a saucepan Add onion and cook until soft. Stir in curry powder and cook for 2 minutes then stir in flour. Gradually stir in milk and bring slowly to a boil stirring all the time. Continue to cook until sauce thickens. Simmer for 5 minutes, then add chutney and season with salt and pepper. Serve hot with the chicken cooked in the hot oil.

Serves 4 to 6.