f the carrots are new season, you can just give them a good wash, otherwise peel them and dice them quite small. Peel the onions, 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 in a saucepan with the olive oil, and cook over a moderate heat until soft. Add the garlic, carrot, curry powder and turmeric, and cook for a further 10 minutes or until the carrots are soft. Add the chicken, stir all the ingredients together, and cook for about 5 minutes to seal the chicken. Mix the flour and water together until smooth, then sieve into the mixture. Stir together 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 mixture, and mix. Serve with brown rice and naan bread.