Step 1
To make the marinade, mix the mango chutney with ginger, garlic, lime zest and juice and coriander stems in a non-reactive bowl.
Step 2
Coat the chicken thigh pieces in the garam masala and then toss into the mango chutney marinade. Marinate in the fridge for at least 30 minutes.
Step 3
Pre-heat oven to 220°C Arrange the chicken pieces, in 2 roasting trays, well spaced apart. (This will help them become more sticky and golden brown.) Pour over any remaining marinade.
Step 4
Bake for 25-30 minutes until the chicken is cooked through and golden brown. Drain any excess liquid and bake the chicken for a further 10 minutes or until crispy. Set aside and keep warm.
Step 5
Slice chillies in half lengthwise, taking care not to cut all the way to the stalk end. Using a teaspoon scrape out and discard the seeds. Now make two long incisions almost the whole way up each half of the chilli. It should now look green and frilly.
Step 6
While the chicken is cooking, place the almonds in a small pan over medium heat. Toast for 4-5 minutes until golden brown. Remove and set aside. Heat the oil in the same pan and increase the heat to high. Add the chilli and curry leaves, and cook for 30 seconds-1 minute until fragrant. Set aside on paper towel.
Step 7
Top the chicken with the toasted almonds, chilli, curry leaves and coriander. Serve with naan, rice, tzatziki and lime halves.
