In a small frying pan, heat the oil and sauté the ginger and curry powder, stirring until fragrant, for about a minute. Spoon into a mixing bowl and add the chutney, apricots, mayonnaise, and Worcestershire sauce.
Brush the chicken with a little oil and season well. Lightly fry until golden and cooked.
Add the chicken to the chutney mixture and mix well to combine.
Serve the chicken with the mango, salad leaves, cucumber, almonds, lime and sprinkle with the coriander.
