You can prepare this the day before. The meat will need quite a bit of cooking so it needs to be in the oven by 9 am.
Peel the onions and roughly dice. Peel and slice or grate the carrots. Peel the garlic and finely chop. Place in a box tin with the meat and the spices, mix thoroughly. Cover and refrigerate (if marinating the day before).
Pour over the base sauce, coconut milk and the mango chutney and give a little stir. You can put the tin on the stove to speed things up and get some heat into it. Cover and put in the oven at 180c/350f/gas 4.
Cook for a minimum of 2 hours. Check the meat for tenderness and seasoning. Adjust the consistency before serving.
If you are not serving vegetables on the menu you can add some to the curry.