Summary

Ingredients

• 2 cups basmati or jasmine rice, cooked
• 2 chicken breasts, boned, whole
• Vegetable oil
• 1 stalk celery, finely chopped
• 1 bunch spring onion (s), finely chopped
• 1 red pepper (s), diced
• 250 g sour cream, or fatty Turkish yourt (süzme)
• 4 tablespoon mayonnaise
• 3 tablespoon mango chutney
• 2 tablespoon curry powder (Jamaica), recipe in my profile
• 2 tablespoon celery salt
• 2 tablespoon peanuts, roasted, roughly chopped
• Parsley and / or coriander leaves, roughly chopped, for sprinkling
• Lime juice
• rum

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Instructions

1. Salt and pepper the chicken breasts and quickly brown them in a little vegetable oil. Deglaze and dissolve the frying residue with a little water and - depending on your taste - a little lime juice and good rum. Let cool down.
2. Mix the sour cream or yoghurt, the mayonnaise and the spices into a sauce, stir in the chopped chicken breasts as well as the vegetables and the rice and leave to stand in the cold for about 2 hours.
3. When serving, sprinkle with the chopped parsley or coriander leaves.
4. If you like it a little hotter, you can of course add fresh, finely chopped chillies.