Sweet & Sticky Mango Chutney Chicken

1. Preheat the oven to 200°C (400°F, 180°C fan, gas mark 6).
2. Heat the oil in a large, ovenproof pan over medium-high heat. Add the onion and cook until it is soft and starting to brown, about 3 minutes. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl then set the pan aside.
3. Mix Shemin’s Mango Chutney, Shemin’s Curry Powder, Shemin’s Cayenne Chilli Powder, and salt, into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don’t spread any on the bottom of the chicken.
4. Place the chicken into the pan and put the pan in the oven (if your pan isn’t oven proof you can transfer to a baking tray). Let the chicken cook for 40 minutes.
5. Serve with Shemin’s Indian Breads and / or basmati rice.

Tip: Make sure the onion and garlic are as finely chopped as possible so when it is cooked and mixed with the chutney, it will turn into a paste.