- 600 GRAM CHICKEN FILLET
- 4 PIECES
PRESERVED GINGER WITH SYRUP
- PIECE OF GINGER ROOT, grated
- 1 ONION, chopped
- 2 CLOVES GARLIC, mashed
- 50 GRAM BUTTER
- 1 CUP WHITE WINE
- GREEN ONIONS, chopped
- 1/2 CUP YOGURT
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- 600 GRAM CHICKEN FILLET
- 70 GRAM RAISINS
- 1 MANGO, peeled and cut
- 75 GRAM
MAYONNAISE
- 1 TSP
CURRY
POWDER
- 1 TSP LEMON JUICE
- 50 GRAM CASHEW NUTS
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Spoon the ginger syrup and
the grated ginger over the chicken and bake it in the oven at 200 degrees
for half an hour. In the meantime, fry the onion and garlic for a few
minutes, add the wine and cook until it is reduced till half. Take the
chicken out of the oven and add the remaining ginger syrup and juices to the
onion-wine mixture, reduce a little more by cooking. Take it off the heat
and add the yogurt. Chop the preserved ginger. Pour the sauce over the
chicken, distribute the preserved ginger and the green onions over the
sauce.
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Bring 7 dl of water to the
boil, add the chicken fillet, cook 5 minutes, close the pan, turn off the
heat and let the chicken stand for 25 minutes. Cut into stripes and mix with
the other ingredients. Cool in the fridge for half an hour.
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