Summary

Ingredients

• 200 g lon rain rice
• 2 tablespoon rapeseed oil
• 3 teaspoons curry powder
• 250 g yourt
• 400 g chicken breast
• 2 banana (s)
• 1 mango (s)
• 40 g cashew nuts
• 30 g raisins, or sultanas
• Salt and pepper
• 1 lime (s)
• 2 teaspoons, leveled sugar
• 400 ml vegetable stock

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Instructions

1. Heat 1 tablespoon of oil in a saucepan, add the rice and sauté until translucent. Season with 1 teaspoon of curry and fry briefly. Pour in the vegetable stock, bring to the boil and simmer for 20 minutes, do not boil, just simmer a little. Stirring occasionally.
2. Rinse the chicken breast, pat dry and cut into bite-sized pieces.
3. Heat the remaining oil in a pan and fry the chicken pieces for 10 minutes until golden brown. Remove the pan from the heat and season the meat with 1 teaspoon of curry, salt and pepper.
4. For the dressing, mix the yogurt with half of the lime juice, the sugar and the rest of the curry. Season well with salt and pepper and refrigerate.
5. Roughly chop the cashew nuts.
6. When the rice and meat have cooled down, peel the mango and cut into cubes. Peel the bananas, cut into slices and drizzle with the remaining lime juice.
7. Mix rice, meat, cashew nuts and fruit in a large salad bowl. Add the raisins and pour the dressing over the salad. Mix everything well again and place in the refrigerator for at least 30 minutes and let it steep. Season again with salt and pepper before serving.