Peel and dice carrot, peel the onion and roughly dice. Peel the garlic and finely chop. Peel and core the apples, then cut into quarters and dice. Leave them in the lemon juice so they will not go brown
Put the onions and carrots in a saucepan with the olive oil, and cook over a moderate heat until soft. Add the garlic, curry powder and turmeric, and cook for a further 5 minutes. Add the diced chicken, stir all together, and cook for 5 minutes to seal the chicken
Mix the flour and water together until smooth, then pass through a sieve into a saucepan. Stir well, then cover and cook for a further 30-35 minutes
During the last 10 minutes of cooking, add the apples, sultanas and mango chutney to the chicken curry. Stir, check seasoning and serve.