Sauté the onion, garlic and carrot for 3 minutes in saucepan, until soft and not coloured.
Add the chicken and curry powder and fry for 5 minutes, until chicken is cooked. Time will depend on size of cubes.
Add tomato paste, chutney, coconut milk, peas, and chicken stock and apple to saucepan.
Simmer for ten minutes and serve with rice.