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.
Meanwhile, finely chop the coriander
stalks and whisk with all the other
dressing ingredients, plus seasoning.
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.