Chickenlegs with Mango Chutney and Carrot-Rice

Name: Chickenlegs with Mango Chutney and Carrot-Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces chicken legs cooked; 1 each mangos fresh; 1 each onions; 1 Piece ginger fresh; 1 tablespoon vegetable oil; 2 ounces raisins, seedless; 1 tablespoon sugar; 3 tablespoons vinegar; 1 tablespoon ketchup; 1 x black pepper; 1/2 teaspoon coriander; 1/2 teaspoon kurcuma; 5 ounces rice; 3 tablespoons coconut shredded; 3 1/2 ounces carrots; 13 ounce butter; 2 tablespoons sugar

Servings: persons

18 ounces chicken legs cooked
1 each mangos fresh
1 each onions
1 Piece ginger fresh
1 tablespoon vegetable oil
2 ounces raisins, seedless
1 tablespoon sugar
3 tablespoons vinegar
1 tablespoon ketchup
1 x black pepper
1/2 teaspoon coriander
1/2 teaspoon kurcuma
5 ounces rice
3 tablespoons coconut shredded
3 1/2 ounces carrots
13 ounce butter
2 tablespoons sugar

1
Bake the precooked chickenlegs in 200 cup oven until they are brown.
2
Peel the mango, remove stone and cut into small cubes.
3
Peel and chop onion finely.
4
Peel and chop ginger finely.
5
Heat the oil and saute the onion; add the mango and ginger.
6
Saute a minute more.
7
Add the rest and let it simmer 30 minutes.
8
Let it cool and season as hot as you like.
9
Simmer the rice in saltwater until done; keep warm.
10
Put the coconut into a dry skillet and brown it.
11
Peel the carrots and cut into fine strips or grate them.
12
Heat the butter in skillet and fry the carrots shortly; add sugar and heat until sugar Stir all the time.
13
Add carotts and the coconut to the rice, mix and serve with the cold chicken and the cold mango.

1144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 18 ounces chicken legs cooked, 1 each mangos fresh, 1 each onions, 1 Piece ginger fresh, and more.

Yes, Chickenlegs with Mango Chutney and Carrot-Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!