In a suitably sized bowl, add diced chicken, 1 tsp minced garlic & ginger, 1 tsp salt and 1/2 tsp black pepper, mix, then combine with 1cup/250ml yogurt. Cover and leave in the fridge for 1-12 hours. Take out of the fridge 30mins before using (important - frying cold chicken will cause it to seize up and go chewy).
Heat up 1 tbsp oil in a suitably sized pan over high heat. One by one add the chicken pieces (shake off a bit of the marinade before adding in) fry in batches if you need to. Once nicely charred on one side (a little char = extra flavour) flip and continue frying until just cooked through. Take chicken out and place to one side.
Lower heat to medium, adding more oil as necessary, and chuck in 1 tsp garlic & ginger, 1/4 cup sultanas and 2 diced green onion. Fry for a few minutes until soft. then stir in 1 tbsp curry powder and toast for a minute or so.
Pour in 1/2cup/125ml chicken stock, then stir in 1cup/250ml cream, 1/4 cup mango chutney and coriander/cilantro. Bring to a simmer and add your chicken.
Allow to simmer, stirring occasionally, until the sauce thickens and the chicken is hot all the way through. Stir through 2 tbsp yogurt, then taste test for seasoning and adjust with salt, pepper and a squeeze of lemon juice as necessary.
Serve over rice with toasted flaked almonds and coriander/cilantro over the top.