Preheat the oven to 180'C.
Mix together the yogurt, honey, tomato puree and curry powder. Coat the chicken in this mixture and then leave to marinate for at least 1 hour.
Heat the oil in a frying pan and then add the chicken, skin-side down. Colour on both sides and then place on a baking sheet and cook in the oven for 15 minutes.
Peel the garlic and crush to a puree using the back of a knife. Peel the potatoes and cut into small dice. Cut the florets from the cauliflower.
Melt the butter in a pan and then add the cauliflower to the pan. Sweat gently, without allowing the cauliflower to soften and then add the cream. Season and then cook until tender. Once cooked, blend to a smooth puree.
Peel and dice the onion. Finely dice the red chilli. Peel the mango, remove the stone and then cut the flesh into small dice.
Heat a frying pan and add the onions, chilli and dried spices. Add the sugar to the pan and leave to melt. Add the vinegar, raisins, capers and mango to the pan and allow to cook down until thick and sticky. Finish with the Thai basil, retaining a small amount to garnish.
Serve the chicken alongside the cauliflower puree and finish with a spoonful of the chutney.
«Use any fruit in your chutney to give different dimensions to the dish - plum or quince would work just as well.»