For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed. Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection. Halve and finely slice the little gem, then toss in lemon juice. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.