- 600 GRAM CHICKEN FILLET
- 3 MANGOES, peeled and cut
- 3 TOMATOES, cut in cubes
- 1 CUCUMBER, cut in cubes
- 1 TBSP
CURRY
POWDER
- JUICE FROM 1 LEMON
- 3 TBSP OLIVE OIL
- 3 TBSP
MANGO CHUTNEY
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- 2 CUCUMBERS, peeled and grated
- 1 DECILITER YOGURT
- 40 GRAM RAISINS
- 50 GRAM WALNUTS, chopped
- BUNCH OF GREEN ONIONS, chopped
- 2 CLOVES GARLIC, mashed
- SALT AND FRESH MILLED PEPPER
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Boil the chicken fillet 5 minutes
in water with salt and pepper, close the pan, turn off the heat and let it stand
for 30 minutes, then slice. Allow it to cool down, mix with mangoes, tomatoes
and cucumber. Mix the mango chutney with olive oil, lemon juice and curry
powder. Pour over the salad, toss the salad right before serving.
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Stir all the
ingredients together and put in the fridge for half an hour. Serve with
French bread,
Indian nan
or
Farmers bread.
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