In a food processor, puree onion, garlic, carrot, thyme, 1 tbsp chutney, parsley, ginger, salt and pepper, until combined. Place mixture in a bowl.
Add chicken and tomato sauce and marinate for 30 minutes.
Heat oil in a large nonstick skillet over medium heat and add curry paste and cumin and cook for 1 minute.
Add chicken mixture to skillet with 1 cup chicken stock, apples and potatoes, bring to a boil, reduce heat and simmer, covered for 20 minutes or until vegetables are tender and chicken is no longer pink inside. Divide half of the mixture into another skillet.
Kids: Add remaining 2 tbsp chutney and ½ cup chicken stock. Stir and simmer until sauce is thickened, about 10 minutes.
Adults: Add chickpeas and coconut milk. Stir and simmer until sauce is thickened, about 10 minutes.
Tip: Serve with traditional roti flatbread or place curry on a roti or tortilla and fold to create a small package. If roti is not available use flour tortillas.