Trim meat of excess fat and sinew. Heat oil in heavy-based pan; add shops. Cook over medium-high heat for 2 minutes each side or until well browned; drain on paper towels.
Add onion and garlic to pan, stir 2 minutes or until soft. Add curry powder and flour, stir 1 minute.
Return chops to pan with undrained, crushed tomatoes, water, chutney and carrots. Bring to boil.
Reduce heat, simmer, covered, 40 minutes or until chops are tender, stirring occasionally. Sprinkle with parsley.
