1. Preheat the oven to 180°C. 2. For the liver: Toss in flour and fry in a hot, well-oiled pan. Cook only enough to seal on each side. Drain and arrange evenly in an oven-proof, casserole dish. 3. Add a little more oil to the same pan. Add the onions and garlic. Cook until softened. Add curry powder, thyme, paste and chutney. Cook for a minute and add the vegetables. Cook lightly for a few minutes. Add the stock and mix well. Allow to reduce by a quarter. 4. Carefully pour the sauce over the liver. Bake, uncovered, for 15 minutes. 5. Serve warm with creamy mashed potato, rice or pap.