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Curried Chicken And Rice Salad

chef.camargo's picture
Ingredients
  Long grain rice 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Cold water 3 Cup (48 tbs)
  Minced fresh ginger 1⁄2 Teaspoon
  Diced cooked chicken 1 Cup (16 tbs)
  Cooked peas 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Scallions 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Mayonnaise 1 1⁄4 Cup (20 tbs)
  Light cream/Milk 1⁄4 Cup (4 tbs)
  Toasted coconut 2 Tablespoon
  Toasted peanuts 2 Tablespoon
Directions

Combine rice, salt, water and ginger in heavy saucepan.
Bring to boil, then stir with fork.
Cover.
Reduce heat and simmer about fifteen minutes, or until rice is tender and water is absorbed.
COOL.
Combine cooled rice, chicken, cooked and raw vegetables and raisins.
Combine mayonnaise, cream and curry powder; beat until blended.
Pour over rice salad and mix very well.
Chill.
(Even better if let sit 24 hrs.) Serve generously garnished with toasted peanuts and toasted coconut.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Rice

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