Indian rice salad with chicken

Indian rice salad with chicken

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6 - 8

Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing

Nutrition and extra info

Nutrition info

Nutrition per serving (8)

kcalories
473
protein
20g
carbs
76g
fat
9g
saturates
2g
fibre
5g
sugar
15g
salt
0.4g

Ingredients

  • 500g bag long grain rice
  • 1 tsp turmeric
  • small bunch coriander, leaves roughly chopped, stalks reserved
  • 100g bag toasted cashews, ½ very roughly chopped
  • 1 cucumber, deseeded and cut into chunks
  • 1 large red onion, finely chopped
  • about 110g pack pomegranate seeds
  • 400g can black beans, drained and rinsed
  • 2 x roughly 130g packs cooked chicken tikka pieces, chopped
  • natural yogurt and mini poppadum crisps, to serve (optional)

For the dressing

  • 4 tbsp mango chutney
  • 1 tbsp sunflower oil
  • 1 tbsp brown sugar
  • 1 tbsp medium curry powder, plus 1 tsp for the rice
  • juice 1½-2 lemon, depending on size

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Method

  1. Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
  2. Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
  3. Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it’s within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

Recipe from Good Food magazine, August 2013

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Comments

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pammiejay's picture

Served this a side for a bbq, everyone loved it. I didn't use beans and it was still quite filling. Good make-ahead dish.

cinder's picture
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Absolutely lovely. Tasted even better the day after. Made it last weekend, will be making again today for a buffet tomorrow.

elvis's picture
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Couldn't get black beans so just used kidney beans instead. Extremely tasty and not difficult to make at all. My 11 year old demanded the leftovers for tea the following night and my 82 year old mother in law took the recipe away . The yoghurt and poppadums just finished the dish off.
Might make more dressing the next time.

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