Yield: 2 Servings
18 oz Chickenlegs,allready cooked
---Chutney:---
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 T Oil
2 oz Raisins
1 T Sugar
3 T Vinegar
1 T Catsup
Pepper
1/2 t Coriander
1/2 t Kurcuma
---Rice:---
5 oz Rice
3 T Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 T Sugar
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. 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.
Chil-
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