Heat the oil in a large wok or frying pan until hot, add the beef and stir-fry over a high heat for 2–3 minutes until browned. Add the onion, garlic and curry powder and stir-fry for a further 1–2 minutes until beginning to soften.
Remove from the heat, stir in the mango chutney and breadcrumbs and toss to mix well. Spoon the mixture into a shallow ovenproof dish.
Whisk together the yogurt and eggs in a bowl and season well, then pour over the beef mixture. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes or until piping hot and the top is set and golden brown.
Scatter with chopped coriander and serve with a leafy green salad.