Name: Curried chicken and rice salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 small chicken breast fillets; 2 1/2 tablespoon mild curry paste; 2 teaspoon vegetable or olive oil; 4 cup cold cooked long-grain white rice; 1 red capsicum, thinly sliced; 1 green-skinned apple, cored, peeled, cut into 2cm pieces; 1/2 cup coarsely chopped coriander leaves, plus extra leaves, to serve; 1/3 cup sultanas; 2 tablespoon greek-style natural yogurt; 2 tablespoon lemon juice

Ingredients

4 small chicken breast fillets

2 1/2 tablespoon mild curry paste

2 teaspoon vegetable or olive oil

4 cup cold cooked long-grain white rice

1 red capsicum, thinly sliced

1 green-skinned apple, cored, peeled, cut into 2cm pieces

1/2 cup coarsely chopped coriander leaves, plus extra leaves, to serve

1/3 cup sultanas

2 tablespoon greek-style natural yogurt

2 tablespoon lemon juice

Method

1.Combine chicken and 2 tablespoons of the curry paste in a glass bowl. Heat half the oil in a large non-stick frying pan over moderate heat.

2.Add chicken; cook for 3 minutes each side until brown and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice thinly.

3.Meanwhile, combine rice, capsicum, apple, coriander and sultanas in a bowl. Whisk remaining curry paste, remaining oil, yoghurt and juice in a jug. Pour half the yoghurt dressing over rice mixture; stir to combine.

4.Spoon rice onto a large serving platter. Top with chicken and extra coriander leaves. Serve with remaining yoghurt dressing.

Use chicken thigh fillets. You’ll need to cook 1 1/3 cups basmati rice. Use a 250g packet microwave rice; heat as packet directs, then cool slightly.
Note

Woman's Weekly Food

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Ingredients

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