Indian rice salad with chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Showing items 1 to 3 of 6
- 500g bag long grain rice
- 1 tsp turmeric
- small bunch corianderleaves roughly chopped, stalks reserved
- 100g bag toasted cashew½ very roughly chopped
- 1 cucumberdeseeded and cut into chunks
- 1 large red onionfinely chopped
- about 110g pack pomegranateseeds
- 400g can black beandrained and rinsed
- 2 x roughly 130g packs cooked chickentikka pieces, chopped
- natural yogurtand mini poppadum crisps, to serve (optional)
For the dressing
- 4 tbsp mango chutney
- 1 tbsp sunflower oil
- 1 tbsp brown sugar
- 1 tbsp medium curry powderplus 1 tsp for the rice
- juice 1½-2 lemondepending on size
Nutrition: per serving (8)
- kcal473low
- fat9glow
- saturates2g
- carbs76g
- sugars15g
- fibre5g
- protein20g
- salt0.4g
Method
step 1
Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
step 2
Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
step 3
Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it’s within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.
