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Curried Chicken Salad

salad.queen's picture
  Long grain rice 6 Ounce (175 Gram)
  Seasoning To Taste
  Castor sugar 1 Teaspoon
  Curry paste 1 Teaspoon
  Egg yolk 1
  Corn oil 1⁄4 Pint (150 Milliliter)
  Cider vinegar 2 Teaspoon
  Green pepper 1 Small
  Canned pineapple slices 8 Ounce (1 Can, 227 Gram)
  Cooked chicken 12 Ounce, cut into dice (350 Gram)
  Seedless raisins 2 Ounce (50 Gram)
  Salted peanuts 1 Ounce (25 Gram)
  Canned red pimento 1 , canned

1. Cook rice in boiling salted water for 12-15 minutes until tender. Drain well and refresh under cold water. Place in a bowl.
2. Place the seasoning and sugar in a bowl with the curry paste and blend in the egg yolk.
3. Gradually add the corn oil drop by drop until half has been added, then add some of the cider vinegar.
4. Continue until the oil and cider vinegar are used up which should give a thick mayonnaise.
5. Wash the pepper, remove the seeds and chop the flesh.
6. Add pepper to the mayonnaise.
7. Drain the pineapple well on kitchen paper; cut the pineapple into segments.
8. Add the pineapple and chicken to the mayonnaise.
9. Add the raisins to the rice with the nuts and red pimiento.
10. Arrange the rice mixture round the edges of a serving dish and pile the chicken mixture in the centre.
11. Serve with a tomato salad, sliced banana and mango chutney.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 761 Calories from Fat 408

% Daily Value*

Total Fat 46 g71.1%

Saturated Fat 6.5 g32.5%

Trans Fat 0.1 g

Cholesterol 112.6 mg37.5%

Sodium 108.1 mg4.5%

Total Carbohydrates 61 g20.3%

Dietary Fiber 2.3 g9.2%

Sugars 21.1 g

Protein 26 g52.8%

Vitamin A 13.7% Vitamin C 58.7%

Calcium 3.8% Iron 12.6%

*Based on a 2000 Calorie diet

Curried Chicken Salad Recipe