Chutney Mayonnaise Chicken – a delicious recipe with whole chickens, packet, boiling water, chutney, mayonnaise, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse chicken,cut into portions and season with salt & pepper.
2
Place into a large ovenproof dish with a lid.
3
Mix the soup with the boiling water.
4
Add the chutney and mayonnaise and mix together.
5
Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
6
No need to preheat the oven.
7
Remove the lid after an hour and bake further until the chicken browns on the top.
8
Serve with rice and vegetables or a salad.
9
Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
10
Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist, just remove any visible fat.
1029
kcal
Calories
110
g
Fat
3
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (1 1/2-2 kg) whole chickens, 1 (40 g) packet French onion soup, 250 ml boiling water, 250 ml fruit chutney, and more.
Yes, Chutney Mayonnaise Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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