Cheap & Easy: Mango Curry Wings with Vegetable Rice

I made this easy chicken recipe for dinner last night and had the leftovers for lunch today.

Ingredients with approximate cost (bear in mind that food prices in Sydney are probably twice more expensive than other cities):

1.5 kilo chicken wings - $4.15
1/2 cup mango chutney - $3.30 (there's quite a bit in the bottle - maybe enough for 2 cups)
1/4 cup raisins - $1.99 (only a big bag is available - will have the rest as a snack)
2cm fresh ginger, grated - $.20
3 tsps mild curry powder - $1.75 (in a medium tin - this will be used for a long time)
salt & pepper to taste
rice (should be on your cupboard)
2 cups frozen mixed vegetables - $2.20 (again, there's a lot in this bag)

Total: $14.00 - serves 4 but most of the ingredients can be used three or more times

1. Place chutney, curry powder, raisins & ginger in a large bowl. Stir. Add chicken. Toss to combine. Season with salt & pepper.
2. Place chicken mixture in a single layer in a large baking dish.
3. Cook in a hot oven (200C) for about thirty minutes, or until lightly browned and cooked through.
4. Cook rice in a pan of boiling, salted water for 7 minutes. Add vegetables. Return to boil and boil for a further 5 mins until cooked.
5. Divide rice among four bowls. Top with chicken and cooking juices.

This will be a staple part of our menu!