Fry the onions in the oil until softened. Add the cubed pork and seal. Add the curry paste and continue frying until the meat is coated. Stir in the apples, mango chutney and sultanas and sprinkle flour over the mixture - continue cooking for a minute or two.
Cover with chicken stock and stir ingredients well until amalgamated. Bring to the boil then simmer over a gentle heat for 45 minutes to an hour, until tender.
At this point the curry is ready, however, the grapes and sour cream, double cream or coconut milk can be added to make a creamy curry.
After the additions, just gently reheat without boiling.
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