Rice salad with chicken

Name: Rice salad with chicken
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 100 g Long grain rice; 200 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower oil; 2 TEASPOONS Curry Powder; 150 ml Vegetable broth; 1/2 (approx. 250 g) Mango; 1 Spring onion; 150 g Whole milk yoghurt; 7-10 Tbsp Sugar; 1 Bed of garden cress

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

100 g Long grain rice
200 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sunflower oil
2 TEASPOONS Curry Powder
150 ml Vegetable broth
1/2 (approx. 250 g) Mango
1 Spring onion
150 g Whole milk yoghurt
7-10 Tbsp Sugar
1 Bed of garden cress

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the meat on both sides until golden brown, dust with curry.
2
Deglaze with broth and simmer covered for about 10 minutes.
3
Cut the mango off the stone. Peel and chop the flesh. Clean and wash spring onion, dab dry and cut into rings. Remove the flesh from the pan. Mix frying set with yoghurt. Season with salt, pepper and sugar.
4
Cut cress from the bed. Drain rice and mix with mango, spring onion and yoghurt sauce. Cut fillet into slices. Arrange salad in glasses. Place meat slices on top and garnish with cress.