Chutney chicken

Heleen Meyer
6 servings Prep: 10 mins, Cooking: 40 mins
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Experience South Africa's most appetizing chutney chicken marinated in a mouth-watering sauce and smooth cream. Served with pasta or penne. Thanks to chutney being a true South African ingredient, everyone has a variation of this recipe. To make it lower in fat, but still yummy, yoghurt is used instead of mayonnaise. This recipe comes from Cooking from the heart 1, where traditional local recipes are given a healthy spin.

By Food24 September 01 2020
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Ingredients (7)

6-8 chicken portions — skin and all fat removed
1 onion — halved and sliced
1 cup fat-free plain yoghurt
1/2 cup chutney
1/2 cup orange juice
1/2 tsp salt
2 tsp cornflour — mixed with water to make a paste
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Preheat oven to 180 °C.

Place chicken and onion in an oven dish.

Mix yoghurt, chutney, juice, salt and cornflour paste and pour over the chicken.

Bake for 30-45 minutes or until golden brown and cooked.

Serve with small portions of brown rice or mashed potatoes and broccoli and carrots.


Pork chops with all fat removed, can be cooked in the same way. Add cubes of butternut to the oven dish for extra flavour.

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