Rice and Pepper Salad with Mango and Curry Chicken
Cook the rice in 600 ml (2 1/2 cups) of salted boiling water for about 20 minutes over medium heat.
Bring the broth to a boil in a pot, add the chicken breasts and cook until done, about 20 minutes. Remove, pat dry and cut into large cubes. Mix the yogurt with curry, turmeric and oil and season with salt, pepper and a dash of lemon juice. Add the diced chicken to the yogurt, mix in and marinate.
Rinse the peppers, trim, remove seeds and white membranes and cut into thin strips. Rinse the sugar snap peas, trim, blanch for 5 minutes in boiling salted water, drain, rinse with cold water, drain and cut into rings.
Rinse the cilantro, shake dry and pluck off the leaves.
Peel the mango, cut the pulp without cutting the seed core and cut into wedges.
Allow the rice to cool, mix with the peppers, mango, sugar snap peas and cilantro leaves, season with salt, pepper and lemon juice and serve with the chicken cubes on plates.