Best Chutney Mayonnaise Chicken Recipes

Theresa's Chicken Salad with Mango Chutney Mayonnaise image

Provided by Robert Irvine : Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 14

1 tablespoon diced celery
1 tablespoon mayonnaise
1 tablespoon diced onions
4 ounces roasted chicken breast, cooled and cut to small dice
Salt and freshly ground black pepper
1 croissant
Butter, for slathering
1 ounce Mango Chutney Mayonnaise, recipe follows
2 slices large vine-ripe tomato
1 ounce iceberg lettuce, shaved
Sliced Swiss or Cheddar, optional
1 tablespoon curry mango chutney
1 tablespoon sliced ripe fresh mango, optional
1 tablespoon mayonnaise

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.

Chutney Mayonnaise Chicken image

Provided by Good Looking Cooking

Time 1h15m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 6

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.