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Curried chicken rice salad


  • 2 chicken breasts
  • 1 large onion finely sliced
  • 2 bell peppers, sliced
  • 1 tbsp hot curry powder
  • 1 tsp smoked paprika
  • 2 tbsp mango chutney
  • 1 glass chicken stock
  • Hand full mixed dried fruits
  • Handful coconut flakes
  • 2 heaped tbsp mayonnaise
  • 1 cup long grain rice (Ellebi)
  • Chopped fresh coriander
  • Chopped parsley
  • Vegetable oil for frying
  • Fresh seasoning
  • Lemon wedges to serve


Season the chicken breast with salt and pepper, seal in a large pan in hot oil until browned. Add the vegetables to the pan and continue cooking for a couple of minutes, until the onions wilt. Stir in spices, allow toasting, add in the mango chutney and cook for a couple of minutes further. Pour in a small glass of chicken stock and finish roasting the chicken in the oven. Meanwhile, cook the rice in plenty of boiling salted water, drain, cool down completely. Take out chicken from the oven, pull the meat with a fork while still hot, allowing cooling completely. Combine, chicken sauce and rice, stir in remaining ingredients. Serve well chilled with lemon wedges.

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