Chicken and rice salads with curry
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I decided to prepare something new for our already boring quick menu. This dish is very quick, if you do like me – boil chicken a day before. My hubby commended. I asked him maybe the dish is so good because almost all the week we ate what we had on hand? But he assured that no and ate almost everything, leaving just a few bites for my next day lunch… You can enjoy these salads and cold, and warm.
Chicken and rice salads with curry
Time needed:
Yields: 4 servings
Calories: 522 kcal / serving
Ingredients:
- 225 g long-grain rice
- 600 ml water
- salt
- pepper
- 450 g chicken, cooked
- 2 tbsps. mayonnaise
- 150 ml sour cream
- 1 tbsp. curry powder
- 1 tbsp. oil
- 1 tomato (optional, but it give some freshness)
Directions:
- Put the rice in a saucepan with the water and a little salt.
- Bring to the boil, cover and reduce the heat. Simmer for about 20 minutes or until the rice is cooked and all the water has been absorbed.
- Fluff up the grains with a fork and leave to cool.
- Arrange the rice in the base and to form a border round the rim of a serving dish.
- Dice the chicken and place in a bowl.
- Cook the curry powder in the oil for 2-3 minutes, cool and mix with the remaining ingredients, seasoning with salt and pepper to taste.
- Toss with the chicken and spoon over the rice.
- Garnish with tomatoes, that will give the salads some freshness.
- Enjoy!
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