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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
How To make Chickenlegs with Mango Chutney & Carott Rice's Videos
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
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KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
Green Rice with Shahi Badami Korma | Coriander Chutney Rice
How to make Green Chutney Rice with Shahi Badami Korma by Nabahat's Kitchen
This Creamy Coconut Chicken Curry Will Be Your New Favorite
Here is what you'll need!
Boneless chicken thigh 500 gm
Coconut milk 1 cup
Cooking oil 3 tbsp
Sliced onion 1/2 cup
Ginger paste 1 tsp
Garlic paste 1 tsp
Green chili paste 1 tsp (3-4 pcs)
Coriander/ dhone pata 3-4 tbsp
Spices:
Black mustard seeds 1/2 tsp
Bay leaf / Tej pata 1
Cardamom / Elachi 3 pcs
Dry red chili / sukno morich 3 pcs
Cumin / Jeera 1 tsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste
Enjoy!
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$2 Chicken Tikka Masala | But Cheaper
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