Chicken with chutney and mayo

Chicken with chutney and mayo is one of those throw-it-together dinners that somehow tastes like way more than the effort involved. Sticky, savoury-sweet and deeply comforting, this fall-off-the-bone South African bake sits happily alongside favourites like bunny chow and pampoenkoekies, the kind of recipes people keep coming back for.

this recipe

This is one of those recipes that's just always been part of our lives.

Growing up, we knew it as Mrs Ball's chicken, simply because that was the chutney my mum used. But the original name I later learned for it was "Vra na meer hoender", which literally means ask for more chicken. And honestly, that name says it all, people always went back for seconds.

If you're looking for an easy South African dessert to serve after this meal, try, this crustless milk tart, Malva pudding or my peppermint crisp tart is always a favourite.

Jump to:

• How it became Mrs Wiggett's Chicken
• What I do a little differently now
• Ingredients
• Which Chutney Works Best?
• Instructions for the chicken with chutney and mayo
• What to serve it with the this recipe
• Substitutions and variations
• Storage
• More South African recipes
• Chicken with chutney and mayo (Mrs Wiggett's Chicken)

How it became Mrs Wiggett's Chicken

When we moved to Australia, this recipe came with us.

I started making it for my own kids and their friends, very much the way my mum always had, just with a few small tweaks along the way. Before long, my kids' friends were asking their mums to make Mrs Wiggett's chicken.

It made me smile. Different country, different culture, same result, everyone wanted more chicken.

What I do a little differently now

I've kept the heart of the recipe the same, but tweaked it slightly to suit how we eat now:

• Less mayonnaise, so it's creamy without being heavy
• Peas added, for colour and a bit of sweetness the kids love
• A gentler cooking method, so the chicken turns out properly fall-off-the-bone

It's still an easy, weeknight-friendly chicken with chutney and mayonnaise that pretty much cooks itself.

Ingredients

• Mrs Ball's Original Chutney (note 1)
• Mayonnaise
• Dry brown or white onion soup mix (note 2)
• Bone-in, skin-on chicken pieces (thighs and drumsticks)
• Frozen peas - optional

See recipe card for quantities.

Which Chutney Works Best?

Mrs Ball's Original is the classic choice and what most people think of when they picture this dish. It's a peach-based chutney, which is why this recipe is sometimes called peach chutney chicken.

If you're experimenting with other chutneys, stick to something mildly sweet and tangy so it blends smoothly into the sauce as it bakes.

Instructions for the chicken with chutney and mayo

What to serve it with the this recipe

This mayonnaise and chutney chicken recipe works with almost anything:

• Coconut rice, which pairs beautifully with the chutney
• Concertina potatoes, just like my mum used to make
• Mashed potatoes and broccoli, when you want something simple and cosy

It's also excellent the next day, if there's any left.

Substitutions and variations

I'll be honest, I've never really substituted the core ingredients in this recipe. The combination of chutney, mayonnaise and onion soup is what makes it work.

• Chutney: I always use Mrs Ball's Original. If you do want to experiment, a mild peach or fruit chutney is the closest match, but it won't taste quite the same. It's available from most grocery stores in Australia or on Amazon in USA.
• Onion soup: I've used both white and brown onion soup over the years, and brown onion is the clear winner for me. It adds more depth and savouriness. Available from South African shops and some grocery stores.
• Chicken: I don't recommend using chicken breast here. It tends to dry out and doesn't give you the same tender result as thighs and drumsticks.
• Add-ins: Peas work beautifully. Corn or small broccoli florets are also good options.

Storage

• Fridge: Let the chicken cool completely, then store in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently, covered, until piping hot all the way through, either in the oven or microwave.
• Freezing: This dish freezes well. Freeze in an airtight container for up to 2 months, then thaw overnight in the fridge before reheating until piping hot all the way through.

It's one of those recipes that's often even better the next day.

More South African recipes

Looking for other recipes like this mayonnaise and chutney chicken recipe? Try these:

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