Cook Macaroni according to package instructions. Drain and mix with milk in a large mixing bowl
Meanwhile, in a small skillet over medium heat, toast the curry powder until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool.
In a large mixing bowl, whisk the mayonnaise, chutney and curry oil, then whisk in the vinegar to make a smooth dressing. Season with ¼ teaspoon salt, and pepper to taste.
Add the spring onions and cilantro to the dressing and toss until combined.
Stir in the pasta and toss to coat. Cover and refrigerate until serving.