- 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
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.
Stir all the ingredients together and put in the
fridge for half an hour. Serve with French bread,
Indian nan or farmer's bread.