Logo of Food
itv |

Food

Coronation Chicken Rice Salad

INGREDIENTS

4 small skinless and boneless chicken fillets

1 tbsp vegetable oil

2 heaped tsp mild curry powder

5 heaped tbsp mayonnaise

2 heaped tbsp crème fraiche

2 tbsp mango chutney

3 heaped tbsp raisins

3 heaped tbsp flaked almonds, dry toasted in a pan

300g rice, ready cooked and cooled

Little gem lettuce, washed and leaves separated

Coriander leaves, finely chopped

METHOD

1. In a large saucepan, add about 1l water and chicken, (adding a little more water if it doesn’t quite cover the chicken),  bring the to the boil, thenimmediately lower to a simmer and cook on a very low heat for about 10-12minutes, until cooked through and the juices in the chicken are clear. Set aside to cool.  Once cooled shred the chicken into smaller strips.

2. In a small frying pan, heat the oil on a medium heat and fry the curry powder, stirring continuously until the aromas are released and a paste has formed, set aside to cool.

3. Empty the paste into a bowl and mix in the remaining ingredients for the sauce, reserving a tbsp of the almonds for topping, along with the cooled chicken and a pinch of seasoning and stir until well combined.  Finally fold through the rice.

4. Divide the salad between the lettuce cups, and top with reserved almonds and coriander leaves.                                                       

Logo of Food
itv |

Food