Food Monday ~ Chicken Portella


Well now you have had your cake, and eat it. You have had some soup, so today we will try a main meal. This is so easy!


Chicken Portella
Preheat oven to 170°C

1½ lb Chicken pieces
3 tablespoons Mayonnaise
1 small carton Natural Yoghurt
3 teaspoons Curry Powder (I use a medium one)
1 jar tomato pickle (or tomato chutney)
Dash of White Wine or Vermouth (Optional)
½ lb Mushrooms
Small carton fresh whipping Cream


Mix everything except the mushrooms and fresh cream together in an oven-proof casserole dish. Cover and place in oven for 1½ hours. Half ways through cooking add mushrooms and 10 min before the end of cooking time stir in fresh cream.


Serve with Wild Rice and Peshwari Naan Bread.
Serves 4
Now I am sure I have made some mistake here. Rap my knuckles if you see one!


16 thoughts on “Food Monday ~ Chicken Portella

  1. steph

    Sounds pretty tasty to me!

    Any stock needed? Or does the mayonnaise, yoghurt & chutney provide enough liquid ?

    I’m beginning to notice a definite trend to your recipes, Grannymar!

    Each one needs a dash of alcohol leaving a bottle that needs finishing 😉

  2. Grannymar Post author

    Steph, you are giving me a bad reputation! 😉 I keep a bottle of expensive wine or vermouth in the pantry for cooking purposes.

    To answer your question, no further liquid should be needed. As with all cookery keep a check and if you think it needs more then adjust it. Not with the bottle of course! Hic! 😆

  3. steph

    Thanks! Grannymar.

    The ingredients are now all on my shopping list, including 2 bottles of wine.

    One bottle might not last the length of cooking time required 😉

  4. Grannymar Post author

    Now Steph! I don’t want complaints about leading you astray!!!!!

    As a personal preferance I like a yoghurt with a tinge of sweetness in this dish. If George and Elly know you are making it, they will be in for dinner!

  5. Magpie 11

    Well, I may as well join in……

    What fun to vary the recipe by making your own “Curry Powder” with a variety of spices?

    My youngest son(23) cooks lunch on Saturdays while I’m out working and made something last Saturday with the exception that he used herbs instead of curry spices and added leeks and celery instead of mushrooms (of which he cannot stand the texture) Baked it with layers of sliced potatoes on top.

    This thing about alcohol in cooking has a simple rule to follow….If you wouldn’t drink it don’t cook with it!

    I have to leave out the cream I think…high chloesterol and B.P. plus a tendency to type 2 diabetes.

    This ting about Alcohol

  6. Grannymar Post author

    Thanks Deborah and Congrats to you for getting to the next round as well.

    I might as well say congrats to Steph, as I know she will be back to ask another question before the day is out! 😉

  7. Grannymar Post author

    Magpie You are so welcome to the fun and games. We are all feeling a little ‘High’ today, and it is not the alco this time.

    Your son sounds like a very interesting cook. I might add him to my Toyboy list!! 😉

    Oh! You didn’t know? GM collects Toyboys!

  8. chrisb

    I wish I had seen this before I went shopping today. I have everything except the chicken~ wonder if I have any in my freezer~ if I have it will probably be need throwing out! I’m going to copy and try this later in the week.

  9. steph

    My ears were burning so I had to come check you out!

    Thank you, Grannymar and congratulations yourself, not just once, but twice over! You do realise, the competition between us will be fierce from now on! 😉

    Now, about that recipe…. 😀

    Actually, I’ve been out all day so while I did pick up the ingredients, the verdict will have to wait until tomorrow evening. Looking forward to it!

  10. Grannymar Post author

    Chris ~ I hope you found the chicken.

    Steph ~ I’ll be down for dinner so! 😉 Are we taking the gloves off? 😉

  11. steph


    Chicken Whatsit got the definite ‘thumbs up’ round our table tonight. Not a scrap left.

    I used a teaspoon of redcurrant jelly to give it a touch of sweetness and added dry sherry and white wine as well. Hic!

    A really quick and delicious recipe to throw in the oven. Thank you! 😀

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