Name: Indian rice salad with chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Indian
Ingredients: 500g bag long grain rice; 1 tsp turmeric; small bunch coriander leaves roughly chopped, stalks reserved; 100g bag toasted cashew ½ very roughly chopped; 1 cucumber deseeded and cut into chunks; 1 large red onion finely chopped; about 110g pack pomegranate seeds; 400g can black bean drained and rinsed; 2 x roughly 130g packs cooked chicken tikka pieces, chopped; natural yogurt and mini poppadum crisps, to serve (optional); 4 tbsp mango chutney; 1 tbsp sunflower oil; 1 tbsp brown sugar; 1 tbsp medium curry powder plus 1 tsp for the rice; juice 1½-2 lemon depending on size

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Indian rice salad with chicken

Indian rice salad with chicken

Sarah Cook

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.5 out of 5.12 ratingsRate

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Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing

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Ingredients

Nutrition

Units:

MetricUS

500g bag long grain rice
1 tsp turmeric
small bunch coriander

leaves roughly chopped, stalks reserved
100g bag toasted cashew

½ very roughly chopped
1 cucumber

deseeded and cut into chunks
1 large red onion

finely chopped
about 110g pack pomegranate

seeds
400g can black bean

drained and rinsed
2 x roughly 130g packs cooked chicken

tikka pieces, chopped
natural yogurt

and 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 powder

plus 1 tsp for the rice
juice 1½-2 lemon

depending on size

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Nutrition: per serving (8)

kcal473

low
fat9g

low
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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.5 out of 5.12 ratings

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