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