Rice and Pepper Salad with Mango and Curry Chicken

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Rice and Pepper Salad with Mango and Curry Chicken
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
300 grams Long grain rice
salt
600 milliliters Chicken broth
400 grams skinless Chicken breasts
350 grams Natural yogurt
1 ½ tsps Curry powder
2 Tbsps Corn oil
1 tsp Turmeric
salt
freshly ground peppers
lemon juice
2 Red Bell pepper
200 grams Snow peas
½ bunch cilantro
2 ripe Mangoes
How healthy are the main ingredients?
Chicken breastLong grain riceSnow peasaltTurmericMango

Preparation steps

1.

Cook the rice in 600 ml (2 1/2 cups) of salted boiling water for about 20 minutes over medium heat.

2.

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.

3.

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.

4.

Rinse the cilantro, shake dry and pluck off the leaves.

5.

Peel the mango, cut the pulp without cutting the seed core and cut into wedges.

6.

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.