Curry – chicken – rice salad

Ingredients for 3 servings:

• 200 g rice
• ½ chicken
• 1 onion(s), red, diced
• 2 bananas
• ½ tsp curry powder
• 1 pinch(s) chili powder, hot
• vegetable broth
• salt and pepper
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Warm rice salad

Place the rice in a bowl and add enough water to just cover. Set aside. Bring a large pot of water to a boil. Add the chicken and simmer for about 3/4 hour, or until the chicken is cooked, ensuring the chicken is always covered with water. Remove from the cooking liquid and set aside. Heat 1 tablespoon of oil in a pot and fry half of the onions. Drain the rice, add it, and continue frying briefly. Measure twice the amount of rice from the chicken stock and add it. Add the curry and chili and cook until the rice is soft and has absorbed all the liquid. Meanwhile, dice the bananas. Heat the remaining oil in a pan and fry the remaining onions. Add the bananas and continue frying until the bananas are nice and soft. Remove the chicken from the bones and place it in a bowl. Add the still-warm rice and bananas, mix, and season with salt and pepper.