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Ingredients
| chicken breasts: 2.5 lbs (cut into pieces) |
| onions - pearl gold: 12 (peeled) |
| chutney: 4 1/2 fl oz (any mild fruit chutney) |
| orange juice: 9 fl oz |
| curry powder: 2 tsp |
| ground cinnamon: 1/2 tsp |
| ground ginger: 1/2 tsp |
| ground turmeric: 1/2 tsp |
| salt: 1 tsp |
| whole cloves: 4 cloves |
| sultana raisins (sultanas) (not packed): 4 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| water: 4 Tbl |
| vegetable oil: 1 Tbl (to coat pan) |
Spicy, Fruity Chutney Chicken
User rating:
This dish is dead easy, yet delicious. Serve with yellow rice and broccoli for a lovely color splash.
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Prep Time
15 min -
Cook Time
85 min -
Servings
5 serving(s)
Tags
Remove any excess fat from the chicken and halve the breasts, if large.
Arrange in a single layer in a baking dish, brush the base with oil.
Tuck the onions in-between the chicken pieces.
Mix all the remaining ingredients, stirring well until the flour disappears. Press any little lumps against the side of the mixing jug with a wooden spoon.
When smooth, pour over the chicken.
Cover and bake at 325°F for 1 hour.
Uncover. Expect the chicken to look rather pale and uninteresting at this stage, but do not be alarmed.
Give it a quick baste with the juices, then bake, uncovered, for about 25 minutes more, until the chicken is browned, the onions are soft, and the sauce is very bubbly and reduced.
Discard the cloves if you see them, then serve.