South African Chutney Chicken Recipes

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CHUTNEY CHICKEN



Chutney Chicken image

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories     World Cuisine Recipes     African

Yield 6

Number Of Ingredients 3

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

SOUTH AFRICAN CHUTNEY CHICKEN



South African chutney chicken image

Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
6 tbsp mango chutney
1 tbsp Worcestershire sauce
6 tbsp mayonnaise
8 chicken thighs, skin on and bone in
green salad, to 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.

Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium

SOUTH AFRICAN FRUIT CHUTNEY



South African Fruit Chutney image

Fruit chutney is a condiment that is often used as an ingredient in South African kitchens. This recipe includes peaches, apricots, and raisins.

Provided by Freda Muyambo

Categories     Condiment     Dinner     Brunch     Lunch     Side Dish     Condiment

Time 2h20m

Number Of Ingredients 10

1/2 pound/250 grams dried apricots
1 1/2 cups water (boiling)
1 pound/500 grams peaches
1 pound/500 grams red onions
1/2 pound/250 grams raisins
1 pound/500 grams sugar
8 ounces/250 milliliters vinegar
2 teaspoons chili powder
2 teaspoons coriander
2 teaspoons salt

Steps:

  • Gather the ingredients.
  • Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
  • Chop the apricots into chunks, reserving the soaking water.
  • To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
  • Chop the peaches into large chunks, discarding the pits.
  • Chop or dice the onions.
  • Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
  • Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
  • Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
  • Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
  • Enjoy.

Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 47 mg, Sugar 8 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g

SOUTH AFRICAN CHUTNEY CHICKEN



South African Chutney Chicken image

This is so simple to make with only 3 ingredients but tastes great. I used chicken breast fillets for this & a mumbai chutney picked up at a produce market. Experiment with different chutney types.

Provided by Mandy

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 3

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste.
  • Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 410.5, Fat 28.7, SaturatedFat 8, Cholesterol 157.9, Sodium 522.3, Carbohydrate 3.1, Fiber 0.3, Sugar 0.2, Protein 32.8

SOUTH AFRICAN CHICKEN CURRY



South African Chicken Curry image

I learned how to make curry from a very good South African friend. Over time I have changed it up a bit to suit my taste. My SA friends actually love this when I make it. I serve it with curried daal and basmati rice. Don't forget to add chutney and sambals! Enjoy!

Provided by hedgiehog

Categories     Curries

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 lbs chicken thighs, cut into bite size pieces
2 -3 small potatoes, peeled and cubed
1 large onion, chopped
1 tablespoon ginger paste
1 -2 tablespoon chili paste (depending on how hot you like it)
1 tablespoon garlic, minced
1 tablespoon good quality curry powder
2 teaspoons garam masala
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken stock (you may also use water)
2 bay leaves
2 curry leaves
1 cinnamon stick
4 ounces plain yogurt

Steps:

  • Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
  • Add chicken and saute until chicken is no longer pink.
  • Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
  • Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
  • Add more chicken stock if you like it thinner.
  • The curry should thicken and have a rich deep golden colour.

Nutrition Facts : Calories 471.6, Fat 31.1, SaturatedFat 8, Cholesterol 130.6, Sodium 162.1, Carbohydrate 17.8, Fiber 2.9, Sugar 4.6, Protein 29.7

MY MOM'S EASIEST STICKY CHICKEN



My mom's easiest Sticky Chicken image

Provided by Alida Ryder

Categories     Chicken     Dinner

Time 50m

Number Of Ingredients 6

1 cup tangy mayonnaise (shop bought)
1 cup peach chutney (I use Mrs Balls chutney)
juice of 1 lemon
pinch of salt
1/4 cup water
8 chicken pieces (I used drumsticks and thighs)

Steps:

  • Pre-heat the oven to 180°c.
  • Place the chicken in an oven-proof baking dish.
  • Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken.
  • Place in the oven and allow to bake for 30-45 minutes until the chicken is golden brown and the sauce is sticky. (I spoon some of the sauce over the chicken at the 20 minutes mark.)
  • Remove from the oven and serve.

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