|Pilau rice||7 Ounce (200 Gram / 1 Packet)|
|Diced cooked chicken||6 Ounce (175 Gram / 1 1/2 Cups)|
|Canned chickpeas||15 1⁄2 Ounce, drained (430 Gram / 1 Large Can)|
|Green pepper||1 Small, diced|
|Tomatoes||2 , diced|
|Spring onions||1 Bunch (100 gm), chopped|
|Coconut milk||90 Milliliter (6 Tablespoon)|
|Plain yoghurt||90 Milliliter (6 Tablespoon)|
|Green chilli||1 Small, finely chopped|
|Sunflower oil||30 Milliliter (2 Tablespoon)|
|Lemon juice||2 Teaspoon|
|Mango chutney||4 Teaspoon (Smooth)|
|Freshly ground black pepper||To Taste|
|Currants||30 Milliliter (For Garnish, 2 Tablespoons)|
|Toasted flaked almonds||30 Milliliter (For Garnish, 2 Tablespoons)|
Cook the rice according to the packet directions.
Drain, rinse with cold water and drain again.
Leave to cool.
Place in a salad bowl and add the remaining ingredients.
Whisk the dressing ingredients together with a little salt and pepper.
Pour over the salad and toss gently.
Turn into serving bowls and garnish each with a sprinkling of currants and toasted almonds.