Cut the chicken legs in half. Heat the olive oil in a large flameproof casserole and brown the chicken pieces on both sides. Remove and keep warm.

Add the onion and garlic clove to the casserole and cook them until tender. Add the curry powder and cook gently for a further 2 minutes.

Add the flour and gradually blend in the chicken stock and seasoning.

Being to the boil, replace the chicken pieces, cover and simmer for 20-30 minutes or until tender.

Skin the beefsteaks tomato by blanching in boiling water for about 15 seconds, then running it under cold water to loosen the skin. Peel and cut into small dice.

Add to the chicken with the mango chutney and lemon juice. Heat through gently and adjust the seasoning to taste.

Serve with boiled rice and Indian accompaniments.