*  Exported from  MasterCook  *
 
                CHICKENLEGS WITH MANGO CHUTNEY & CAROTT-RICE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main Dish                        Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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