*  Exported from  MasterCook  *

              Chicken Legs With Mango Chutney & Carrot-Rice

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Main Dish                        Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18       oz           Chicken legs, already cooked
                        Chutney
   1                    Mango, fresh -OR-
     1/3   oz           Mango, canned
   1                    Onion
   1                    Piece of fresh ginger
   1       tb           Oil
   2       oz           Raisins
   1       tb           Sugar
   3       tb           Vinegar
   1       tb           Catsup
                        Pepper
     1/2   ts           Coriander
     1/2   ts           Turmeric
                        Rice
   5       oz           Rice
   3       tb           Coconut, shredded
   3 1/2   oz           Carrots
     1/3   oz           Butter
   2       tb           Sugar

  Bake the pre-cooked chicken legs in 200 C oven until
  they are brown.

  Peel the mango, remove stone and cut into small cubes.

  Peel and chop onion finely.

  Peel and chop ginger finely.

  Heat the oil and saute the onion; add the mango and ginger. Saute a
  minute more. Add the rest and let it simmer 30 minutes. Let it cool
  and season as hot as you like.

  Simmer the rice in salt water until done; keep warm.

  Put the coconut into a dry skillet and brown it.

  Peel the carrots and cut into fine strips or grate them.

  Heat the butter in skillet and fry the carrots shortly; add sugar
  and heat until sugar has become caramel. Stir all the time.

  Add carrots and the coconut to the rice, mix and serve with the
  cold chicken and the cold mango. Good for hot summer days.
  
  Out of "Freizeit revue" magazine.
  
  Translated by Brigitte Sealing, Cyberealm BBS
  Watertown NY 315-786-1120
 


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