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18 oz chickenlegs,allready cooked
chutney:
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 tb Oil
2 oz Raisins
1 tb Sugar
3 tb Vinegar
1 tb Catsup
Pepper
1/2 ts Coriander
1/2 ts Kurcuma
Rice:
5 oz Rice
3 tb Coconut, shredded
3 1/2 oz Carotts
1/3 oz butter
2 tb Sugar
1. Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.
Peel the mango, remove stone and cut into small cubes. 3. Peel and chop
onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute the
onion; add the mango and ingwer.Saute a
minute more.Add the rest and let it simmer 30 minutes. Let it cool and
season as hot as you like. 6. Simmer the rice in saltwater until done;
keep warm 7. Put the coconut into a dry skillet and brown it. 8. Peel the
carotts and cut into fine strips or grate them. 9. Heat the butter in
skilett and fry the carotts shortly; add sugar and
heat until sugar has become caramel. Stir all the time. 10.Add carotts
and the coconut to the rice, mix and serve with the cold
chicken and the cold mango. Good for hot summerdays.
Out of "Freizeit revue" magazine.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
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