Flatten the chicken and mix with half the curry and paprika. Using the same pan to be used for the risotto seal well the chicken from both sides and remove from the pan. Dice the leek, celery and apple and sauté in butter with the curry left until vegetables are softened, add the rice and stir continuously for a few minutes than pour in the wine bring to the boil and add the stock. Simmer the rice until completely stock is completely absorbed than add the chutney and milk, stir continuously and remove from heat. Finish the chicken in the oven, once cooked trough slice and a chopping board and add to the risotto. Meanwhile, whisk the eggs and flour, add the milk and keep whisking to a smooth batter. Dip the mozzarella balls in the batter than into the oaths and deep fry until golden brown. Serve the crispy mozzarella balls on top of the chicken curried risotto.