Thanks to chutney being a true South African ingredient, everyone has a variation of this recipe. To make it lower in fat, but still yummy, yoghurt is used instead of mayonnaise.

1. Preheat oven to 180 °C.
2. Place chicken and onion in an oven dish.
3. Mix yoghurt, chutney, juice, salt and cornflour paste and pour over the chicken.
4. Bake for 30-45 minutes or until golden brown and cooked.
5. Serve with small portions of brown rice or mashed potatoes and broccoli and carrots. Garnish with parsley if preferred.
Tip
1. Pork chops with all fat removed, can be cooked in the same way. Add cubes of butternut to the oven dish for extra flavour.
This recipe is in Cooking from the heart 1. Download PDF recipe book here.
Ingredients
Directions
1. Preheat oven to 180 °C.
2. Place chicken and onion in an oven dish.
3. Mix yoghurt, chutney, juice, salt and cornflour paste and pour over the chicken.
4. Bake for 30-45 minutes or until golden brown and cooked.
5. Serve with small portions of brown rice or mashed potatoes and broccoli and carrots. Garnish with parsley if preferred.
Tip
1. Pork chops with all fat removed, can be cooked in the same way. Add cubes of butternut to the oven dish for extra flavour.
This recipe is in Cooking from the heart 1. Download PDF recipe book here.