Two recipe versions (easier or healthier) of Mayonaise and Chutney Chicken – it may sound like an unusual combination for a chicken casserole, but this saucy, flavoursome dish is much-loved in South Africa.

Ingredients
Our additive-free, healthier recipe:
(as shown on photograph)
6 to 8 chicken portions, or a whole chicken (the cooking time will be longer)
1 onion, finely chopped
2 cloves of chopped garlic
1 teaspoon Worcester sauce
3/4 to 1 cup chutney
1/2 cup mayonnaise
1/4 cup water
Salt and freshly ground black pepper

Original recipe:
6 to 8 chicken portions
1 packet brown onion soup powder or 1 onion, chopped
1 cup boiling water
1 cup chutney
1 cup mayonnaise
Salt and pepper

How to
Pre-heat oven to 160C

Season the chicken with salt and pepper and put in oven-proof casserole dish.

If using a fresh onion, saute gently for 10 to 15 minutes until the onions are soft and has a golden colour. Do not burn it. Add 1/4 cup water, chopped garlic and Worcester sauce.

If using onion soup powder, mix soup powder and boiling water.

Mix onion with chutney and mayonnaise, and pour sauce over chicken.

Cover casserole dish and bake in oven at 160C for 1 1/2 hours if you used chicken portions, or 2 to 2 1/2 hours if it’s a whole chicken.

Serve with rice and fresh, mixed salad.

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

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