Grilled chicken on curry rice salad

Name: Grilled chicken on curry rice salad
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 500 g Long grain rice, parboiled; 7-10 Tbsp Salt; 100 g Raisins; 150 g frozen peas; 100 g Almond slivers; 1 medium onion; 1-2 Garlic cloves; 300 g Whole milk yoghurt; 250 g Salad cream; 1/8 l Milk; 1/8 l Vegetable broth (instant); 1 1/2 -2 TABLESPOONS Curry; 7-10 Tbsp Pepper; 2 grilled chickens (approx. 900 g each); 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

500 g Long grain rice, parboiled
7-10 Tbsp Salt
100 g Raisins
150 g frozen peas
100 g Almond slivers
1 medium onion
1-2 Garlic cloves
300 g Whole milk yoghurt
250 g Salad cream
1/8 l Milk
1/8 l Vegetable broth (instant)
1 1/2 -2 TABLESPOONS Curry
7-10 Tbsp Pepper
2 grilled chickens (approx. 900 g each)
7-10 Tbsp Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the raisins and dab dry. Add raisins and deep-frozen peas 3-5 minutes before the end of cooking time, mix into the rice and heat up. Roast almonds in a pan without fat, remove and let cool. Peel onion and garlic. Finely dice onion, press garlic through a garlic press. Mix yoghurt, salad cream, onion, garlic, milk, stock, curry, salt and pepper.
2
Remove the breast and lower legs from the chicken and set aside. Remove the rest of the meat from the chicken and cut into small pieces. Mix warm rice, curry sauce, sliced chicken and half of the almonds and leave to soak for at least 1 hour. Then season the salad again with salt and pepper. Arrange rice salad and chicken pieces on a deep plate. Sprinkle with remaining almonds and serve garnished with parsley
3
Waiting time approx. 1 hour