Exotic mango rice salad with banana, chicken and cashews

Ingredients for 4 servings:

• 200 g long grain rice
• 2 tbsp rapeseed oil
• 3 tsp curry powder
• 250 g yogurt
• 400 g chicken breast
• 2 bananas
• 1 mango(s)
• 40 g cashew nuts
• 30 g raisins or sultanas
• e.g. salt and pepper
• 1 lime(s)
• 2 tsp, leveled sugar
• 400 ml vegetable stock

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Heat 1 tablespoon of oil in a pan, add the rice, and sauté until translucent. Season with 1 teaspoon of curry and fry briefly. Pour in the vegetable stock, bring to a boil, and simmer gently for 20 minutes; do not boil, just stir occasionally. Rinse the chicken breast, pat dry, and cut into bite-sized pieces. Heat the remaining oil in a pan and fry the chicken pieces for 10 minutes until golden brown. Remove the pan from the heat and season the meat with 1 teaspoon of curry, salt, and pepper. For the dressing, mix the yogurt with half the lime juice, the sugar, and the remaining curry. Season generously with salt and pepper and chill. Roughly chop the cashews. Once the rice and meat have cooled, peel and dice the mango. Peel and slice the bananas, and drizzle with the remaining lime juice. Combine the rice, meat, cashews, and fruit in a large salad bowl. Add the raisins and drizzle with the dressing. Mix everything well again and refrigerate for at least 30 minutes to set. Season with salt and pepper before serving.