Curry rice salad with grilled chicken

Name: Curry rice salad with grilled chicken
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 500 g Long grain rice; 7-10 Tbsp salt, pepper, 3-4 tablespoons raisins; 150 g frozen peas; 250 g soured milk, 2 tablespoons curry; 250 g Salad cream; 150-200 ml Vegetable broth; 1 Onion, 100 g almond slivers; 2 large grilled chickens (barbecue counter or snack bar); 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

500 g Long grain rice
7-10 Tbsp salt, pepper, 3-4 tablespoons raisins
150 g frozen peas
250 g soured milk, 2 tablespoons curry
250 g Salad cream
150-200 ml Vegetable broth
1 Onion, 100 g almond slivers
2 large grilled chickens (barbecue counter or snack bar)
7-10 Tbsp Parsley

Directions

1
Simmer the rice in a good 1 l boiling salted water for about 20 minutes. Wash the raisins and add with the frozen peas after 15 minutes. Then let everything cool down
2
Mix soured milk, salad cream, stock and approx. 11/2 tablespoons curry. Peel onion, dice finely and stir in. Season sauce to taste
3
Roast the almonds, take them out. Separate from the chicken leg and cut in half. Loosen breast meat and cut into slices. Remove meat remains, cut finely. Mix with sauce and 2/3 of the almonds into the rice. Leave to soak for at least 2 hours
4
Season salad to taste. Arrange breast and legs on the rice. Garnish with remaining almonds and parsley
5
Drink: cold beer