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How To make Chickenlegs with Mango Chutney& Carott Rice
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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Ingredients/Recipe
MURMURA(churmuri or bhel) - 1 bowl
ONION(finely chopped) - 2 tbsp
TOMATO(finely chopped) - 2 tbsp
CARROT(grated) - 2 tbsp
GREEN CHILLIES(finely chopped) - 1 tsp
GREEN CHUTNEY - 2 tsp
SWEET CHUTNEY - 1 tsp
FRIED PEANUTS - 2 tbsp
CHILLI POWDER - 1/2 tsp
SALT - 1/2 tsp
MIX WELL
SEV - 2 tbsp
CORIANDER - 1 tbsp
MIX WELL
LEMON - half
MIX WELL
Music credits
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Beat by Shahed
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