Rice Pepper Salad with Mango and Cooked Curry Chicken

Ingredients

• 300 g long grain rice
• Salt
• 600 ml Poultry broth
• 400 g chicken breast fillet (ready-to-cook, skinless)
• 350 g natural yogurt
• 1.5 tsp curry powder
• 2 tbsp sprout oil
• 1 tsp turmeric
• Salt
• pepper (from grinder)
• Lemon juice
• 2 red bell peppers
• 200 g Sugar snap peas
• 0.5 bunch coriander
• 2 ripe mangoes

Instructions

1. 1.

   Cook the rice in 600 ml boiling salted water for about 20 minutes over medium heat.

2. 2.

   Bring the broth to a boil, add the chicken breasts and simmer for 20 minutes. Remove, pat dry, and cut into large cubes. Mix yogurt with curry powder, oil, and turmeric; season with salt, pepper, and a splash of lemon juice. Add the chicken cubes to the yogurt mixture, stir, and let rest.

3. 3.

   Wash the peppers, quarter them, remove seeds and white membranes, and slice into thin strips. Wash the snap peas, blanch in boiling salted water for 5 minutes, drain, shock in ice water, dry, and cut into rings.

4. 4.

   Rinse the coriander, shake dry, and pluck the leaves.

5. 5.

   Peel the mangoes, cut the flesh away from the pit, and divide into wedges.

6. 6.

   Cool the rice, combine with snap peas, mango wedges, pepper strips, and coriander leaves; season with salt, pepper, and lemon juice. Plate with the chicken cubes on top and serve.