Curried Rice Salad With Chicken And Mango
|Walnut oil||2 Tablespoon|
|Long-grain rice||1⁄3 Cup (5.33 tbs)|
|Curry powder||1 1⁄2 Teaspoon (1 Heaping Teaspoon)|
|Hot chicken broth||1 1⁄2 Cup (24 tbs)|
|Knob fennel||1 Small|
|Sweet red pepper||1|
|Mango chutney||3 Tablespoon|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Grilled pullet breasts||1 Pound (2 Pieces, 1/2 Pound Each)|
Peel and finely dice the onion and saute in the oil until translucent.
Add the rice and the curry powder.
Heat briefly, stirring constantly.
Add the chicken broth and bring to a boil.
Cook 20 minutes covered over low heat, then allow to cool.
Wash and clean the fennel.
Quarter the pepper, remove the stem end, ribs and seeds; wash and dry the quarters.
Peel the banana.
Peel, quarter and core the apple.
Cut the vegetables and fruit into 1/2-inch cubes.
Mix the rice with the vegetables and the fruit, the mango chutney and the sour cream and add the lemon juice and salt.
Season further to taste before serving.
Cut the pullet breasts into diagonal slices.
Peel the mango, cut into rather thin slices away from the pit.
Arrange slices of mango alternating with slices of chicken on the rice salad.
Mango sauce (a commercial product) tastes good with this dish.