Curry rice salad

Name: Curry rice salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Chicken filet; 2 TABLESPOONS Oil; 1 Onion; 250 g Long grain rice; 1 TEASPOON Curry; 750 ml Vegetable broth (instant); 7-10 Tbsp Salt; 150 g frozen peas; 3 colourful peppers; 2 Spring onions; 1 can(s) (314 ml) Mandarin oranges (compartment 175 g); 3 TABLESPOONS mayonnaise; 7-10 Tbsp Sambal Oelek; 3 TABLESPOONS Apple vinegar; 1/2 TEASPOON Sugar; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Chicken filet
2 TABLESPOONS Oil
1 Onion
250 g Long grain rice
1 TEASPOON Curry
750 ml Vegetable broth (instant)
7-10 Tbsp Salt
150 g frozen peas
3 colourful peppers
2 Spring onions
1 can(s) (314 ml) Mandarin oranges (compartment 175 g)
3 TABLESPOONS mayonnaise
7-10 Tbsp Sambal Oelek
3 TABLESPOONS Apple vinegar
1/2 TEASPOON Sugar
7-10 Tbsp Parsley

Directions

1
Wash the chicken filet, dab dry and cut into strips. Heat 1 tablespoon of oil. Fry the chicken fillet in it for about 3 minutes, take it aside. Peel and finely chop the onion.
2
Heat 1 tablespoon of oil in the frying fat. Sauté onion and rice in it. Sprinkle with curry and deglaze with broth. Salt a little bit and cook for about 20 minutes. Add peas 5 minutes before the end of cooking time.
3
In the meantime, clean and wash the peppers and spring onions. Cut the paprika into small pieces and the spring onions into rings. Drain mandarin oranges. Mix mayonnaise and mandarin oranges. Season with salt and Sambal Oelek.
4
Stir vinegar and sugar and mix with the rice. Fold in all prepared salad ingredients. Serve garnished with parsley. Drizzle with the fruit sauce.