Chutney & Almond Baked Chicken

Directions

1. Preheat oven to 180˚C (160˚C fan forced). Grease and line the base of a 5cm deep, 20cm x 30cm ovenproof dish with baking paper. Arrange chicken, over base in a single layer.
2. Place chutney, KEEN’S Curry Powder, KEEN’S Mustard Powder, olive oil and soy sauce in a small bowl and whisk to combine. Pour over chicken. Turn chicken to coat in chutney mixture.
3. Sprinkle almonds over the top of chicken, cover loosely with baking paper and bake for 30 minutes. Remove paper and bake for a further 10 minutes or until almonds brown and chicken is cooked through.