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Atjar Chicken Bake With Mango Salsa

Atjar Chicken Bake With Mango Salsa

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Enjoy chicken baked in a delicious Cape Malay atjar and brown onion curry sauce, served with fresh mango salsa.

Preparation time


6 chicken fillets, cut into strips or chunks
1 red pepper, cut into strips
1 onion, cut into chunks
125 ml mango atjar
250 ml Greek yogurt
1 packet brown onion soup powder
5 ml Robertsons cumin
5 ml Robertsons Turmeric
15 ml Robertsons chicken spice
10 ml mild curry spice
Mango Salsa
1 mango, cut into small cubes
1 small red onion, finely diced
60 ml chopped, diced red peppers
1 lemon, zested and juiced
60 ml fresh coriander, leaves picked and roughly chopped
salt and pepper to taste
fresh coriander, spring onion and fragrant yellow rice for serving

Preparation method

Preheat the oven to 180°C.
Place the chicken strips, red pepper and onion in an ovenproof casserole and season with Robertson Chicken Spice.
Mix the mango atjar, yogurt, brown onion soup powder, Robertsons Cumin, Robertsons Turmeric and mild curry spice. Pour over the chicken and lightly mix.
Place the lid on the casserole and bake in the oven for about 40 minutes. Stir once during the cooking period.
While the chicken is in the oven, start preparing the mango salsa. Mix the mango, red onion, red pepper and coriander. Add the lemon zest a squeeze of lemon juice. Season.
Serve topped with some fresh coriander, spring onion and mango salsa with fragrant yellow rice.

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