Devilled Chicken

Ingredients

• 1.1 whole chicken, jointed
• 2.2 teaspoon salt
• 3.2 teaspoon caster sugar
• 4.1 teaspoon ground black pepper
• 5.1 teaspoon ground ginger
• 6.1 teaspoon mustard powder
• 7.0.25 teaspoon curry powder
• 8.50 gram butter or oil, 50g butter or equivalent amount of oil
• 9.2 tablespoon chutney
• 10.1 tablespoon mustard ketchup, optional
• 11.1 tablespoon Worcestershire sauce
• 12.1 tablespoon soy sauce
• 13.1 tablespoon plum jam
• 14.Tabasco sauce, good dash; to taste

Method

1. 1.Mix together the salt, castor sugar, black pepper, ginger, mustard powder and curry powder and rub well into the chicken pieces.
2. 2.Put chicken pieces in fridge and allow flavours to blend and absorb for a few hours.
3. 3.Melt butter and pour over chicken pieces.
4. 4.Mix together the chutney, the mustard ketchup, the worcestershire sauce, the soya sauce, the jam and the tobasco. Pour over the chicken.
5. 5.Bake in a moderate oven until chicken is cooked and golden. Bake open.
6. 6.Arrange chicken on serving platter and serve with a savoury rice.

Notes

• 'Tobasco' is the original spelling — refers to Tabasco hot sauce.
• 'Moderate oven' is not specified in the original; typically 180°C (350°F).