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1 hour
Serves 4

IMAGE CREDIT    Stylist: Anke Roux  Photographer: Michael le Grange

An old-school favourite that’s all jazzed-up and finger-licking good.


  • 1 pack (850g) PnP chicken thighs and drumsticks
  • 1 onion, chopped
  • 1 cup (250ml) chutney
  • 1 cup (250ml) mayonnaise
  • 1 cup (250ml) water
  • 2 Tbsp (30ml) mild curry powder
  • Poppadoms and rice, for serving


  • ½ cup (125ml) yellow and red cherry tomatoes, chopped
  • ½ red onion, finely diced
  • Handful fresh coriander, chopped
  • Squeeze of lemon juice
  • Salt and milled pepper


  1. Preheat oven to 180°C.
  2. Place chicken skin-side up in a lightly greased ovenproof dish.
  3. Mix onion, chutney, mayonnaise, water and curry powder together and pour over chicken.
  4. Bake for about 45-55 minutes or until chicken is golden and sauce is sticky.
  5. Toss sambal ingredients together. Season.
  6. Serve chicken with sambal, poppadoms and rice.

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