Heat vegetable oil over medium-high heat and add chicken pieces.
Season with kosher salt and pepper.
Cook until chicken is white on all sides, four to five minutes.
Add onions, carrots, garlic, and chili pepper.
Cook over medium heat until onions are softened, another 5 minutes or so.
Stir in tomato paste and coat vegetables and chicken.
Toss in curry powder, flour, turmeric, cumin and ginger. Stir until dry.
Add in chicken stock and bring to a boil. Add in cream and once it returns to a boil, lower heat and simmer for 30 minutes, stirring occasionally.
Stir in mango chutney just before serving.
Serve over Basmati rice with Naan bread for dipping.
Pleasantville Note: This gets better the next day. So feel free to make a day ahead and re-heat over low heat.