I have to admit to being deeply mistrustful of recipes with minimal ingredients.
I firmly believe that what you put into a dish is what you get out - each addition is like another stitch on a beautifully detailed tapestry - and I question whether anything less can deliver a full spectrum of flavor.
Any dish that contains chutney, however, is automatically a taste sensation as this deliciously fruity, spiced condiment already contains at least 12 ingredients of its own.
I can therefore recommend this incredibly speedy, 4-ingredient Creamy Chutney Chicken with total confidence.
Take 4 and take in a feast of flavor....perfectly timed for exhausted, post-chag cooks!
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.