How To make Chickenlegs with Mango Chutney & Carott Rice
How To make Chickenlegs with Mango Chutney & Carott Rice
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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
CHICKEN STEW RECIPE / SPICY CHICKEN STEW
#chickenstew #basicchickenstew #bluebellrecipe
INGREDIENTS: 1kg chicken legs 1/3 cup of olive oil 1 inch ginger 8 cloves of garlic 1 umorok /ghost chilli 2 medium size onions,sliced 300gm of carrot, sliced 350gm of baby potatoes, skin on 3/4 tsp of ground turmeric 1 tbsp of roasted cumin&coriander seeds, roughly crushed 750gm of chicken stock 2 tbsp of tomato paste salt to taste some chopped coriander leaves Join me on facebook: Pinterest : YOUTUBE:
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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