4-Ingredient Creamy Chutney Chicken | Meatland

4-Ingredient Creamy Chutney Chicken
1 1/2 - 2 kg chicken pieces
3 tablespoons brown onion soup powder
1 cup mild or hot chutney*
1 cup mayonnaise
1 cup boiling water
Salt and pepper

* We carry a full range of chutneys including our own, best value version.

1: Rinse chicken, season well with salt and pepper, and place into a baking dish.
2: Stir the soup powder into boiling water, add chutney and mayonnaise, and mix together.
3: Pour over chicken pieces, cover and bake at 180 C for 1 hour, then remove lid and bake further till chicken browns on top.
4: Serve with rice - stir-fry rice with diced vegetables for color - or potatoes and side dishes of your choice.

COOK'S NOTES: Chicken keeps well in the refrigerator for 2 to 3 days and may be frozen. Ina Paarman Brown Onion Soup Mix is superior quality and Maldon Salt is always recommended most. Any soup powder or good quality salt will do the job too but these are best.