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Curry rice salad with chicken

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Ingredients for 12 servings:

  • 300 g rice
  • salt and pepper
  • 150 g onion(s)
  • 6 tbsp oil
  • 2 tbsp curry powder
  • 250 g cream
  • 2 roasted chickens, each about 1 kg
  • 1 can pineapple
  • 250 g mayonnaise

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice until tender, rinse with cold water, and drain well. Finely chop the onions, fry in oil, add the curry and rice, deglaze with cream, and let cool. Remove the skin and bones from the chicken and cut into bite-sized pieces. Place the pineapple in a sieve, then dice it. Combine all ingredients, stir in the mayonnaise, season with salt and pepper, and let it marinate well. Season again before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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