Indian rice salad with chicken - Good Food Middle East
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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Cooking tools:
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Measuring cup
- Saucepan
- Colander
- Tray
- Paper towel
- Cutting board
- Chef's knife
- Kitchen scale
- Spoon
- Serving bowl
- Oven
Ingredients
- 500g bag long grain rice
- 1 tsp turmeric
- small bunch coriander, leaves roughly chopped, stalks reserved
- 100g bag toasted cashews, 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 beans, 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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