Chutney Mayonnaise Chicken Recipes

Steps:

• Mix the celery, mayonnaise, onions, chicken and some salt and pepper until well incorporated. Chill until ready to use.
• Slice the croissant in half lengthwise, then slather with butter and grill the croissant in a small pan or on a griddle to crisp it up.
• Spread the Mango Chutney Mayonnaise on each side of the croissant. Add the tomato slices to the bottom half of the croissant and season with salt and pepper. Place the shaved lettuce on the tomatoes and add the chicken salad. Add the cheese if using. Place the top of the croissant on the sandwich and cut in half to serve.
• Mix together the chutney, mango if using and the mayonnaise; refrigerate until ready to use.

Steps:

• In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with salt and pepper. Process until smooth.

Steps:

• Rinse chicken,cut into portions and season with salt & pepper.
• Place into a large ovenproof dish with a lid.
• Mix the soup with the boiling water.
• Add the chutney and mayonnaise and mix together.
• Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
• No need to preheat the oven.
• Remove the lid after an hour and bake further until the chicken browns on the top.
• Serve with rice and vegetables or a salad.
• Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
• 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.

Steps:

• Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
• Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.