Indian rice salad with chicken

1 of 5-a-day 30-60 minutes 6 servings 600 kcal or less chicken recipes family meals leftover recipes low calorie recipes low-fat recipes packed lunch recipes raid the fridge

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Source

Ingredients

500g bag long grain rice

1 tsp turmeric

small bunch coriander , leaves roughly chopped, stalks reserved

100g bag toasted cashew , 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 bean , drained and rinsed

2 x roughly 130g packs cooked chicken tikka pieces, chopped

natural yogurt and mini poppadum crisps, to serve (optional)

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

Method

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.