Cut the chicken into 5 cm cubed pieces and marinate in the marinade for 1 hour. Thinly slice the ginger, cut the garlic cloves in half, and roughly chop the onion for the paste.
Place the paste ingredients, except the coconut milk, into a food processor. Gradually add in the coconut milk as it becomes a paste.
Heat a pot on medium heat and add the butter. Add the chicken from Step 1 (with the marinade), the tomato juice, and the chicken soup stock, and simmer.
Once the chicken has cooked about halfway, add the coconut paste from Step 2. Cover with a lid and simmer on low heat for 15-20 minutes.
Add the chutney and heavy cream. Taste and season with salt. Add the garam masala and it's done.
After simmering, let it sit for awhile to allow the flavors to blend. It's probably best if you simmer it the day before you're planning on serving your curry.
Story Behind this Recipe
I had a craving for creamy chicken curry.
I didn't make this spicy so that my child could eat it too. If you want to spice it up, you can add some red pepper or substitute the turmeric for curry powder. If you don't have chutney, you can use honey or sugar.