Curried Chicken Rice Salad
250g (9oz) American Long Grain Rice
15ml (1 tbsp) Sunflower Oil
1 small onion, finely chopped
15ml (1 tbsp) Sharwood's medium curry powder
5ml (1 tsp) Patak's mango chutney
100g (3 1/2 oz) Mayonnaise
60-90ml (4-6 tbsp) Whole Milk
2 Boneless Chicken Breast Fillets, cooked, cooled and cubed
150g (5 1/2oz) green grapes, halved and de-seeded
1 Granny Smith apple, cut into cubes and the tossed in
the lemon juice below
Juice of 1/2 lemon
50g (1 3/4oz) flaked apples, toasted and cooled
Cook the rice for about 15 minutes, drain and cool. Reserve.
Meanwhile, heat the oil in a small pan and cook the onion until soft. Stir in the curry powder and cook for 1 minute.
Finally add the mango chutney, mix well then leave to cool.
Place the mayonnaise in a large bowl. Add the cooled curry mixture and milk. Stir until well mixed, adding a little more milk if necessary. Add the reserved rice, chicken, grapes, apple with lemon juice and half the almonds. Stir well.
Sprinkle with the remaining almonds. Store in the refrigerator until needed.
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