Recipe of the Week: Chutney Chicken

Serves 4

10 ml (2 tsp) cornflour
250 ml (1 cup) coconut cream
15 ml (1 tbsp) grated fresh ginger
125 ml (½ cup) Mrs Balls chutney
15 ml (1 tbsp) fresh thyme leaves
salt and pepper to taste
125 ml (½ cup) strong Rooibos tea
8 chicken portions e.g. drumsticks and thighs
1 large onion, halved and thinly sliced
extra fresh thyme sprigs to serve


  1. Preheat the oven to 180 °C. 
  2. Heat a pot over a medium temperature.
  3. Meanwhile, mix the cornflour with a little water to make a paste. Then add the coconut cream, ginger, chutney and thyme. Stir until well combined. Season to taste and stir in the Rooibos tea.
  4. Fry the chicken, skin side first, in batches until golden brown on all sides. Spoon out and repeat with the remaining chicken.
  5. Add onion and sauté until golden brown. 
  6. Reduce the temperature and stir the sauce into the onion. Simmer for about 5 minutes or until thickened.
  7. Add the chicken and stir to coat in the sauce. Turn chicken portions skin side. Simmer with a lid for 10 minutes.
  8. Transfer the chicken and sauce into a deep oven dish and roast in the oven for about 30-40 minutes or until golden brown and cooked. 
  9. Serve chicken with extra fresh thyme, salad and green veggies.