Cut the chicken breast into slices approximately 1-1.5cm thick
Add a splash of olive oil to a frying pan and add the chicken and sliced onions. Cook until just cooked and the onions soften - approx. 2 mins each side
Add the spices and fry for another 30 seconds, stirring to coat the onions and chicken. Add the mango chutney, stir to combine and take off the heat to cool slightly.
Pastry
Preheat the oven to 180C and butter the sides and base of the quiche tin.Place the ready-made shortcrust pastry in the tin ensuring it fits snuggly and goes up the sides. Trim off any excess and prick the base of the pastry lightly with a fork. * Pastry shrinks when cooking so don't trim the pastry back too hard.Place a layer of baking paper in the bottom over the pastry and fill with baking beans, dried pasta or rice to weigh the pastry base down to stop the bottom from rising.Put in the oven for 10 mins then take out, remove the baking paper and weights and bake uncovered for another 5 minutes or until the edges start to go golden. Take it out of the oven and finish off the quiche mix.
Quiche mix
Break the eggs in a large bowl, add in the clotted cream and whole milk and whisk until combined. Season and stir once more.Slowly pour the chicken, onions, mango chutney and spice mix into the quiche mix and stir.Pour the mix into the pre-cooked quiche base, and bake for 30 minutes until the top is golden.Serve.