Chicken Seychelles



For the Seychelles Curry Paste:


For the Seychelles Curry Paste:

Add all the ingredients to a pestle and mortar and pound together. Add a little water to form a paste and store in an air tight jar in the fridge.

Arrange the chicken in a baking pan, mix the chicken broth and orange juice together, then mix it with the chutney. Add the almonds, raisins, curry, tamarind paste, cinnamon and


Pour it over the chicken. Bake on a previously pre-heated oven at 180°C for 30 minutes. Take out the pan, add the mandarin segments and bake for 15 minutes more.

baste often with the pan juices. Season with salt and pepper and serve with rice.