Chutney Mayonnaise Food

SOUTH AFRICAN CHUTNEY CHICKEN

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.

MAYONNAISE CHICKEN

Steps:

• Set slow cooker to High and melt butter in the bottom of the crock. Mix mayonnaise with Italian salad dressing mix in a bowl and stir chicken pieces into the mixture to coat. Pour the chicken mixture into the slow cooker over the butter. Cover and cook until chicken is tender, 4 to 5 hours, stirring occasionally.

CHUTNEY MAYONNAISE

Steps:

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

CHUTNEY MAYONNAISE CHICKEN

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.

EGG SALAD WITH CHUTNEY MAYONNAISE

Steps:

• Place eggs in a saucepan with water to cover by 1 inch. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Drain; hold under cold running water until cool, then peel and chop.
• In a medium bowl, combine eggs, Chutney Mayonnaise, onion, and a few dashes hot sauce; season with salt and pepper. Stir gently to combine.
• Serve on toast, topped with watercress and sprinkled lightly with cayenne, as desired.

CURRY MAYONNAISE WITH MANGO CHUTNEY

Steps:

• Chop the chutney if it's chunky and stir it into the mayonnaise along with scallions, curry, and enough lime juice to make it tart but nicely balanced in taste.
• Stir in a pinch of cayenne, or more if desired. Add yogurt or sour cream if using.
• Cover and refrigerate for at least 1 hour.
• Taste before serving to make sure balance is correct and add a little more lime juice if it seems too sweet. Enjoy!

THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY 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.

COCONUT-CURRIED SHRIMP WITH CHUTNEY MAYO

Steps:

• Mix mayo, chutney, vanilla and 1/4 tsp. curry powder until blended.
• Mix coconut, flour and remaining curry powder in shallow pan. Whisk egg and water in medium bowl until blended. Dip shrimp, 1 at a time, into egg mixture; shake off excess. Coat with flour mixture.
• Heat oil in large saucepan on medium heat. Add shrimp, in batches; cook 2 min. or until golden brown. Remove from pan with slotted spoon; drain. Serve with chutney mayo.

CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY

Steps:

• Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
• Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
• Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
• Store: Keep covered in the fridge for up to 4 days.

TURKEY WRAPS WITH CURRY-CHUTNEY MAYONNAISE AND PEANUTS

Steps:

• Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.
• Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.

TROPICAL TOFU SALAD WITH CHUTNEY MAYONNAISE

Steps:

• Steam the broccoli in a large saucepan until bright green and just tender-crisp, about 3 minutes. Transfer to a colander and rinse with cool water until the broccoli stops steaming.
• In a mixing bowl, combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.
• Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.
• To serve, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.
• This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal that's not just about salad.
• Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
• Calories: 430
• Total Fat: 21g
• Protein: 26g
• Carbohydrates: 40g
• Fiber: 5g
• Sodium: 800mg